Indian-spiced Norwegian cod with coconut and black lentils

18 INGREDIENTS • 6 STEPS • 25MIN

Indian-spiced Norwegian cod with coconut and black lentils

Recipe
Indian-spiced Norwegian cod with coconut and black lentils.
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Indian-spiced Norwegian cod with coconut and black lentils.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

25MIN

Total time

Ingredients

Servings
4
1
large onion, finely chopped
3 cm
root ginger, grated
4 cloves
M&S Remarksable Value garlic, grated
2
red chillies, deseeded, finely sliced
1
green chilli, deseeded, finely sliced
2 tsp
ground coriander
2 tsp
garam masala
1 tsp
ground turmeric
1 pouch
(300 g)
green speckled lentils
1 tin
(400 g)
reduced fat coconut milk
1 handful
coriander, chopped
2 packs
(275 g)
M&S cod fillets skinless and boneless
skin removed
1
lime, juiced
For the raita
4 tbsp
M&S Greek style live yogurt
1 tsp
caster sugar
1 handful
mint
1 handful
coriander
1/2
M&S Remarksable Value lemon, juiced

Nutrition per serving

VIEW ALL
Calories
459kcal
Fat
8.5 g
Saturates
5.2 g
Sugars
7.3 g
Salt
305.6 mg
Love This Recipe?
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Indian-spiced Norwegian cod with coconut and black lentils
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Combine the yogurt (4 tbsp), sugar (1 tsp), mint (1 handful), coriander (1 handful) and lemon juice (1/2) and set aside.
step 2
Heat a splash of rapeseed oil in a medium frying pan over a medium heat. Add the onion (1) and sauté until soft.
step 3
Add the ginger (3 cm), garlic (4 cloves), red chilli (2), green chilli (1), ground coriander (2 tsp), garam masala (2 tsp) and turmeric (1 tsp), reduce the heat to low and cook for a further 3 minutes.
step 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).
step 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.
step 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.
step 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.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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