Thursday, 21 April 2016

Tandoori Cod

Tandoori Cod combines a very Indian flavour - tandoori masala - with a very North American ingredient:  Pacific cod. Like most of my meals these days, it's easy to prepare and quick to cook. 

I use a store-bought, pre-made curry paste to season this dish. I want you to know that the company who makes it (Patak's) didn't sponsor my post, nor will I receive any payment or promotional goods in return for sharing it with you.  I just really like their product a lot.

Around here, Patak's tandoori paste can be found in the "ethnic foods" aisle of most grocery stores. If you can't find it where you live, you can still enjoy this wonderful flavour by making a dry spice mix yourself from Ruchi's Kitchen recipe for Tandoori Masala.

For each serving of Tandoori Cod you wish to make, you'll need

  • 1-1/2 Tablespoons Patak's Tandoori Paste or homemade dry tandoori masala and a little cooking oil
  • 1-1/2 Tablespoons plain Greek yogurt
  • 1 cod fillet, skin removed

Mix together the tandoori paste and yogurt, stirring until well combined.

If  you're using the dry spice mix linked above instead of tandoori paste, mix it into the Greek yogurt a little at a time, tasting as you go, until it reaches a level of flavour that suits your taste. (I would use about 2 teaspoons, or maybe a little more, for each 1-1/2 Tablespoons of yogurt.)

Place the cod fillet on a baking sheet that has been brushed with oil, then spoon the seasoned yogurt over the top of the fillet.

Bake the fish at 400F until it's almost opaque - in my oven that takes about 15 minutes - then put it under the broiler for just long enough to give the topping some colour, maybe 3 to 5 minutes more. Watch it like a hawk and take care not to overcook the fish.  It should be opaque and should break apart easily with a fork, but you don't want it to taste overcooked and dry..

I served this over a bed of mixed greens but a more traditional accompaniment would be basmati rice, a cooked vegetable dish of some sort and a chutney.  Any way you choose to serve it, it's delicious.

Related post:  Making Yogurt in a Thermos