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BLACKENED COD WITH YOGURT AND SPICES


Rating

Serves:

Cook Time:

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4

15 mins


Ingredients

4 cod, hake or haddock, sustainable, each fillet weighing 180g

1 dash olive oil, for frying

YOGHURT AND SPICE MIX

½ tsp cumin, seeds

½ tsp coriander seeds

1 pinch chilli, flakes

½ tsp tumeric

5 tbsps greek yoghurt

1 tbsp ginger, chopped

2 garlic cloves, chopped

2 tbsps coriander, chopped

1 pinch salt, and pepper

1 lime, cut into wedges

Overview

This beautiful yoghurt and spice mix takes influences from the cooking of the west coast of India. If you need to take a shortcut and use shop spice mix, that’s fine, but it’s fun to get into gathering and toasting the spices for the dish.

 

Method

  • Place the fillets of fish on a flat shallow tray, keep refrigerated until ready to cook.
  • Prepare the spice mix- toast the cumin and coriander in a small dry pan for a minute until fragrant. Remove from the heat and grind in a spice/coffee grinder or pestle and mortar.
  • Tip the spices into a bowl; add the chilli, turmeric, yogurt, ginger, garlic, fresh coriander and seasoning. Mix well together, spread a little of the mixture over each fillet – keep the remainder to serve with the fish.
  • To cook, heat a large heavy pan, add the oil and cook the fish for 3-4 minutes on each side.
  • Serve with a bowl of basmati rice, stir-fried greens, the remaining spice mixture on the side, and wedges of lime.

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