Tandoori grey mullet with cep salad

Ingredients

For the marinade

• 1½ tbsp ginger and garlic paste

• 1 tsp black pepper

• ½ tsp garam masala powder

• 1 tbsp ground coriander

• ½ tsp ground cumin

• ½ tsp chilli powder

• 2 tbsp vegetable oil

• salt, to taste

• 1 tbsp lemon juice

• 1 tbsp yoghurt

For the grey mullet

• 4 small grey mullets, cleaned, scaled, flesh scored

• 1 tbsp lemon juice

• 2 tbsp melted butter

• 1 tsp chat masala

For the ceps

• 3 tbsp olive oil

• 300g/11oz ceps, cut in long pieces

• 1 tbsp chopped garlic

• 1 sprig fresh lemon thyme

• ¼ tsp toasted lovage seed (ajwain)

For the dressing

• 3 tbsp olive oil

• 1 tbsp olive oil

• 5 curry leaves, chopped

• ½ tsp crushed black pepper

• ½ tsp sugar