Crunchy Indian spiced cod fillets

Crunchy Indian Spiced Cod Fillets

This is my equivalent of Jamie Oliver’s 15 minute meals but unlike most of Jamie’s recipes, you really don’t need any preparation, you don’t need the knife skills of a Michelin starred chef and you won’t be collapsed in an exhausted heap on the floor by the time you’ve finished! And while it’s blissfully simple, it’s also got a real flavour punch with a nice surprise of a crisp coating which the kids love! You can use any spice paste (so if you like hot you can try a vindaloo paste) but I go for something mild so that the whole family can enjoy it. Halve the amounts if you’re just making a meal for two.

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Ingredients

  • 2 tablespoons of olive oil
  • 2 tablespoons of tikka masala paste
  • 4 cod fillets, skinless
  • Pack of pre cooked poppadums

Method

Preheat the oven to 180°C (160°C fan) / 356°F (320°F fan).

Mix the oil and masala paste and brush over the cod fillets.

Place the fillets onto a baking sheet and cook for 10-15 minutes or until cooked through (the time will depend upon the thickness of your fillets).

Remove from the oven and crush a poppadum over each fillet.

Serve with rice and the remaining poppadums.

Trivia

Tikka masala literally means something (meat, cheese, fish) cut into bite-sized chunks (tikka) and marinated in a yoghurt-based mix of spices (masala). The chunks most commonly referred to is chicken, but could be any chunk of food. The blend of spices in the masala will vary but will always be based on yoghurt. The masala sauce can also be used with fish, paneer (cheese) or vegetables cut into tikka chunks. The UK’s reputedly most popular national dish is now thought to be chicken tikka masala. The claim was most famously made by then British Foreign Secretary Robin Cook in 2001. While the British version was created by an Indian restaurant in Glasgow, others claim it really began in the Punjab and the Indian state of Uttar Pradesh in the 1960s.

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The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

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