Cod in A Spicy Yogurt Crust recipe
information
Everyday cod takes on a touch of the Middle East in this recipe. A delicious mixture of herbs and spices is added to the yogurt marinade, which forms a crisp coating to the fish when grilled. Haddock could be used instead of cod, and either steaks or fillets would be equally suitable in this dish.
ingredients
A sensational way to add a little something extra to cod, by cooking it in a thick coating of beautifully spiced yogurt.
30 ml (2 tbsp) chopped fresh mint
1 medium onion, or 2 large spring onions, skinned and roughly chopped
2 garlic cloves, skinned and crushed
5 ml (1 tsp) paprika
30 ml (2 tbsp) coriander seeds
10 ml (2 tsp) ground cumin
10 ml (2 tsp) dried dill
150 g (5 oz) natural yogurt
salt and pepper
4 thick cod or haddock steaks or fillets, each weighing about 225 g (8 oz)
1 medium onion, or 2 large spring onions, skinned and roughly chopped
2 garlic cloves, skinned and crushed
5 ml (1 tsp) paprika
30 ml (2 tbsp) coriander seeds
10 ml (2 tsp) ground cumin
10 ml (2 tsp) dried dill
150 g (5 oz) natural yogurt
salt and pepper
4 thick cod or haddock steaks or fillets, each weighing about 225 g (8 oz)
method
1. First make the marinade mixture. Put the mint, onion, garlic, paprika, coriander, cumin, dill and yogurt in a blender or food processor and process until a thick paste is formed. Season the mixture to taste with salt and pepper.
2. Place the fish in a single layer in a shallow dish.
3. Spread the paste all over the top of the fish and leave in a cool place to marinate for 2-3 hours.
4. Cook under a hot grill, basting occasionally, until the fish is cooked and the yogurt mixture has formed a crust. Serve straight away with rice and chutney, accompanied by a green salad.
2. Place the fish in a single layer in a shallow dish.
3. Spread the paste all over the top of the fish and leave in a cool place to marinate for 2-3 hours.
4. Cook under a hot grill, basting occasionally, until the fish is cooked and the yogurt mixture has formed a crust. Serve straight away with rice and chutney, accompanied by a green salad.
serving amount
serves 4
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