Marinated cod with jalfrezi sauce, raita and saag aloo
This fragrant fish dinner is full of Indian flavours with a jalfrezi sauce, cooling raita and saag aloo.
Ingredients
For the marinated cod
- 3 tbsp plain yoghurt
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 garlic clove, minced
- ½ tsp salt
- 1 thick cut cod loin (about 300g/10½oz)
For the jalfrezi sauce
- 2 tbsp vegetable oil
- 1 onion, sliced
- 1 red pepper, seeds removed and sliced
- 2 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1 tbsp minced fresh root ginger
- 3 green chillies, sliced
- 2 beef tomatoes, quartered
- 2 tbsp fresh coriander, stems and leaves chopped and kept separate
For the raita
- 3 tbsp Greek-style yoghurt
- 1 garlic clove, minced
- ½ tsp garam masala
- ½ cucumber, grated and squeezed
- 1 tbsp chopped fresh mint
- salt and freshly ground black pepper
For the saag aloo
- 2 tbsp vegetable oil
- 1 onion, sliced
- 2 garlic cloves, sliced
- 1 red chilli, sliced
- ½ tbsp grated fresh root ginger
- 1 tsp cumin seeds
- ½ tsp nigella seeds
- ½ tsp turmeric
- 2 potatoes, peeled, diced and boiled
- 400g/14oz spinach
Method
To make the marinated cod, mix together all the ingredients except the fish in a large bowl. Add the cod, coat with the marinade and set aside for 30 minutes.
To make the jalfrezi sauce, heat the oil in a large frying pan. Add the onion, pepper and garlic and fry 3–4 minutes before adding the spices, ginger and chilli. Cook for another 3–4 minutes, then add the tomatoes and coriander stalks. Cook for 10–15 minutes, or until the tomatoes have broken down.
Heat the grill to high. Put the cod and its marinade on a baking tray and grill for 8–10 minutes, depending on the thickness of the fish.
To make the raita, mix all of the ingredients together in a small bowl. Taste and season with salt and pepper.
To make the saag aloo, heat the oil in a frying pan and fry the onion, garlic, chilli and ginger until softened. Add the spices, then add the cooked potatoes and stir in the spinach. Cook until wilted, about 2–3 minutes, then season with salt and pepper.
Serve the fish on top of the jalfrezi sauce with the raita and saag aloo in separate bowls.