Tandoori Cod with Dhal

Tandoori Cod with Dhal! The dhal is made with butter, onion, ginger, garlic, black mustard seeds, turmeric, coriander, garam masala and yellow split peas. It is a flavoursome dish that is not too spicy with perfectly cooked cod!

Ingredients

For the marinade

300ml thick greek natural yoghurt
2 tsp ground cumin
2 tsp paprika
1 tsp hot chilli powder
1 tsp turmeric
2 tbsp white wine vinegar
1 tbsp ginger paste
1 tb garlic paste
4 x 200g cod portions

For the dhal

25ml veg oil
180g butter
1 onion, diced
5-cm piece fresh ginger, chopped
3 garlic cloves, chopped
2 teaspoons black mustard seeds
1½ teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons garam masala
250g yellow split peas, soaked overnight in cold water and drained

Parsley, roughly chopped

Method

Print Recipe

For the dhal, melt the butter in the oil in a large saucepan over a medium to high heat. Add the chopped onion and fry, stirring regularly, for about 10 minutes, or until soft and golden.
Stir in the ginger and garlic and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1-2 minutes, then add the split peas and 750ml water. Then, reduce the heat to a simmer and cook the lentils for 30 minutes until tender. You may have to add a little more water, depending on how large your pan is.
Finish with herbs and butter.
Heat a pizza oven to high temperature.
Mix all the marinade ingredients together, coat the cod, pop into a baking tray and cook until charred.
To serve, spoon the dhal onto plates, top with cod and parsley.

Ingredients

For the marinade

300ml thick greek natural yoghurt
2 tsp ground cumin
2 tsp paprika
1 tsp hot chilli powder
1 tsp turmeric
2 tbsp white wine vinegar
1 tbsp ginger paste
1 tb garlic paste
4 x 200g cod portions

For the dhal

25ml veg oil
180g butter
1 onion, diced
5-cm piece fresh ginger, chopped
3 garlic cloves, chopped
2 teaspoons black mustard seeds
1½ teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons garam masala
250g yellow split peas, soaked overnight in cold water and drained

Parsley, roughly chopped

Method

For the dhal, melt the butter in the oil in a large saucepan over a medium to high heat. Add the chopped onion and fry, stirring regularly, for about 10 minutes, or until soft and golden.
Stir in the ginger and garlic and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1-2 minutes, then add the split peas and 750ml water. Then, reduce the heat to a simmer and cook the lentils for 30 minutes until tender. You may have to add a little more water, depending on how large your pan is.
Finish with herbs and butter.
Heat a pizza oven to high temperature.
Mix all the marinade ingredients together, coat the cod, pop into a baking tray and cook until charred.
To serve, spoon the dhal onto plates, top with cod and parsley.