Name: Indian-spiced Norwegian cod with coconut and black lentils
Total time: 1500 s
Yield: 4
Ingredients: 1 onion; 3 centimetre root ginger; 4 clove garlic; 2 red chilli; 1 green chilli; 2 teaspoon ground coriander; 2 teaspoon garam masala; 1 teaspoon turmeric; 1 pouch green speckled lentils; 1 tin reduced fat coconut milk; 1 handful coriander; 2 pack cod fillet; 1 lime; 4 tablespoon Greek yogurt; 1 teaspoon caster sugar; 1 handful mint; 1 handful coriander; 1/2 lemon

Step 1

Combine the yogurt (60 g) , sugar (4 g) , 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 (1 g) , garam masala (5 g) and turmeric (2 g) , 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.

Indian-spiced Norwegian cod with coconut and black lentils

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