Tandoori Style Cod

with Chickpea Chaat

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low-carb
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low-carb
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Instructions

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1 Roast chickpeas

Preheat the oven to 200°C/180°C fan. In a bowl, combine half of the yogurt, the curry powder, salt, garlic powder and smoked paprika. Slice the cod into goujons and fold it into the yoghurt mixture. Refrigerate. Drain, rinse and dry the chickpeas. Add them to a baking tray, drizzle with olive oil and sprinkle with salt and  garam masala. Roast in the oven for 20 min until crispy.

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2 Prep vegetables

Meanwhile, peel and finely slice the shallots. Chop the cherry tomatoes in half. Finely chop the mint and coriander. Chop the cucumber. Slice the lime into wedges. Slice the red chilli into fine rings.

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3 Grill fish

Once the chickpeas are crispy, remove them from the oven and set aside. Preheat the grill. Place the cod goujons on a lined baking tray and grill them for 10 min or until cooked through and starting to blacken in places.

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4 Assemble

Meanwhile, in a serving bowl, mix the coriander, mint, tomatoes, cucumber, shallots, chickpeas, red chilli, pomegranate seeds and a drizzle of olive oil with the juice of half of the lime - this is your chickpea chaat.

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5 Serve

Serve the cod over the chickpea chaat, with a dollop of yogurt on the side and any remaining lime wedges as garnish.

Tips for fussy eaters

Go easy on the curry powder, it's spicy!

Pro tip

Marinate the cod a day in advance.

This Indian-inspired salad is at once crunchy, fresh and zingy!

Cooking Time: 35 min

Cals 540.2 · Prot 48.3 · Carbs 67.1 · Fat 8.9

Ingredients

Number of people

Tandoori fish

Cod fillet 350.00 Grams
Natural yogurt 170.00 Grams
Curry powder 5.00 Grams
Salt 0.50 Tsp
Garlic powder 2.00 Grams
Smoked paprika powder 2.00 Grams

Salad

Shallots 1.00 Pieces
Cherry tomatoes 150.00 Grams
Fresh mint 15.00 Grams
Fresh coriander 20.00 Grams
Cucumber 1.00 Pieces
Lime 1.00 Pieces
Red chilli large 1.00 Pieces
Pomegranate seeds 60.00 Grams
Olive oil 1.00 Tbsp

Chickpeas

Chickpeas 240.00 Grams
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Garam masala powder 2.00 Grams

This Indian-inspired salad is at once crunchy, fresh and zingy!

Cooking Time: 35 min

Cals 540.2 · Prot 48.3 · Carbs 67.1 · Fat 8.9

Instructions

photo

1 Roast chickpeas

Preheat the oven to 200°C/180°C fan. In a bowl, combine half of the yogurt, the curry powder, salt, garlic powder and smoked paprika. Slice the cod into goujons and fold it into the yoghurt mixture. Refrigerate. Drain, rinse and dry the chickpeas. Add them to a baking tray, drizzle with olive oil and sprinkle with salt and  garam masala. Roast in the oven for 20 min until crispy.

photo

2 Prep vegetables

Meanwhile, peel and finely slice the shallots. Chop the cherry tomatoes in half. Finely chop the mint and coriander. Chop the cucumber. Slice the lime into wedges. Slice the red chilli into fine rings.

photo

3 Grill fish

Once the chickpeas are crispy, remove them from the oven and set aside. Preheat the grill. Place the cod goujons on a lined baking tray and grill them for 10 min or until cooked through and starting to blacken in places.

photo

4 Assemble

Meanwhile, in a serving bowl, mix the coriander, mint, tomatoes, cucumber, shallots, chickpeas, red chilli, pomegranate seeds and a drizzle of olive oil with the juice of half of the lime - this is your chickpea chaat.

photo

5 Serve

Serve the cod over the chickpea chaat, with a dollop of yogurt on the side and any remaining lime wedges as garnish.

Tips for fussy eaters

Go easy on the curry powder, it's spicy!

Pro tip

Marinate the cod a day in advance.

Ingredients

Number of people

Tandoori fish

Cod fillet 350.00 Grams
Natural yogurt 170.00 Grams
Curry powder 5.00 Grams
Salt 0.50 Tsp
Garlic powder 2.00 Grams
Smoked paprika powder 2.00 Grams

Salad

Shallots 1.00 Pieces
Cherry tomatoes 150.00 Grams
Fresh mint 15.00 Grams
Fresh coriander 20.00 Grams
Cucumber 1.00 Pieces
Lime 1.00 Pieces
Red chilli large 1.00 Pieces
Pomegranate seeds 60.00 Grams
Olive oil 1.00 Tbsp

Chickpeas

Chickpeas 240.00 Grams
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Garam masala powder 2.00 Grams
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