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    Spiced fish with lime leaves

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    *mandatory

    Spiced fish with lime leaves

    • Preparation time: 10 minutes + marinating
    • Cooking time: 25 minutes
    • Total time: 35 minutes + marinating

    Serves: 4

    Ingredients

    700g cod loin 
    100g Yeo Valley Organic Natural Yogurt
    180g jar Cooks’ Ingredients Tandoori Paste
    2 tbsp light muscovado sugar
    12 Bart Cardamom Pods, crushed and pods discarded
    250g shallots
    2 tbsp ghee or vegetable oil
    3 cloves garlic, crushed
    1 pack Cooks’ Ingredients Lime Leaves
    150ml Cooks’ Ingredients Fish Stock

    Method

    1. Cut the fish into chunky pieces and mix in a bowl with the yogurt, 4 tbsp of the tandoori paste, the sugar and cardamom. Cover and leave to stand for 15-30 minutes.

    2. Put the shallots in a heatproof bowl, cover with boiling water and leave to stand for 2 minutes. Rinse in cold water and peel away the skins. Quarter the shallots.

    3. Heat the ghee or oil in a frying pan, and gently fry the shallots for 3 minutes. Add the garlic and tear in the lime leaves. Cook for 2 minutes.

    4. Add the remaining tandoori paste and stock, and bring to a simmer. Cover and cook very gently for 10 minutes. Tip in the fish and yogurt mixture and cook very gently, without boiling, for a further 10 minutes, or until the fish is cooked through. Serve with basmati rice, or warmed naan bread for mopping up the juices.

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