Spicy Indian Baked Cod
Cod or other whitefish fillets are marinated in a blend of yoghurt and spices then oven baked. Serve with basmati rice.
Ingredients
Serves: 5
- For Marinade
- 2 tablespoons plain non-fat yoghurt
- 1 teaspoon ginger-garlic paste
- 2 tablespoons tandoori masala paste
- 2 teaspoons tinned pureed tomatoes
- 1 teaspoon soy sauce
- 1 teaspoon white vinegar
- 5 tablespoons lemon juice
- 1 egg, beaten
- 2 1/2 tablespoons cayenne pepper, or amount to taste
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon fresh-ground black pepper
- 5 cod fillets, rinsed and dried with paper towels
- 2 teaspoons butter
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh coriander, for garnish
- 1 lemon, cut into wedges
- 1/2 red onion, thinly sliced
Directions
Preparation:10min ›
Cook:40min ›
Extra time:1hour marinating ›
Ready in:1hour50min
- Mix together in a large bowl the yoghurt, ginger-garlic paste, tandoori paste, tomato puree, soy sauce, vinegar, lemon juice, egg, cayenne pepper (adjust amount to suit your taste), coriander, cumin, turmeric, salt and pepper. Place the fish fillets into the marinade and turn to coat each side. Cover bowl with plastic film and refrigerate for an hour.
- Preheat oven to 200 degrees C. Use one teaspoon each of the butter and olive oil to coat a shallow baking dish large enough to accommodate the fish in a single layer.
- Remove fish from marinade and place in baking dish. Drizzle with remaining olive oil and dot with the remaining butter. Bake in preheated over until golden brown on top, about 30 to 40 minutes.
- Place fish on warm serving platter and garnish with coriander, lemon wedges, and onions.
Tip
Tandoori masala paste can be purchased in any Indian market.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(20)
Reviews in English (14)
I very much enjoyed this recipe, this is a keeper for me. Best cod i have ever had. I could not find ginger paste at any of my local stores so i substituted ground ginger instead, but it still was excellent. One note, the recipe as written is very spicy. I used less than half of the cayenne pepper called for and it was still very spicy. I enjoyed it, but next time i will use even less cayenne pepper for my families sake. - 12 Apr 2009 (Review from Allrecipes USA and Canada)
I am so glad I found this recipe. As the editor's note suggested I used a jar of ready made masala I already had (you can find it in almost any grocery store.) I always have it on hand and use it for a quick super w/chicken. I never knew how amazing it would be w/ fish! I only used a 1/2 the jar to marinade the fish and followed your baking instructions! Best Cod I've ever hand! And definatly not boring! Served w/ basmati rice, it was perfect! - 17 Feb 2009 (Review from Allrecipes USA and Canada)
Oustanding. Like another reviewer, I couldn't find ginger paste. Instead, I made a paste using crushed ginger and ground garam masala powder. Very flavorful and tasty. - 16 Aug 2009 (Review from Allrecipes USA and Canada)