Cooking Instructions
1.
Combine the
yogurt (60 g)
,
sugar (4 g)
,
mint (1 handful)
,
coriander (1 handful)
and
lemon juice (1/2)
and set aside.
2.
Heat a splash of rapeseed oil in a medium frying pan over a medium heat. Add the
onion (1)
and sauté until soft.
3.
Add the
ginger (3 cm)
,
garlic (4 cloves)
,
red chilli (2)
,
green chilli (1)
,
ground coriander (1 g)
,
garam masala (5 g)
and
turmeric (2 g)
, reduce the heat to low and cook for a further 3 minutes.
4.
Add the
lentils (1 pouch)
and
coconut milk (1 tin)
and season with some salt and pepper. Bring to a simmer and cook for around 12 minutes. Remove the sauce from the heat and stir in the
coriander (1 handful)
.
5.
Heat a splash more oil in another frying pan and pan-fry the
cod fillets (2 packs)
for 2 minutes on each side. Remove the fillets from the pan and add to the lentil and coconut sauce.
6.
Place the frying pan back over a low to medium heat and allow the fish to simmer in the sauce for about 5 minutes, until just cooked. Squeeze over the
lime juice (1)
and serve with the raita.