Tandoori Style Cod

with Chickpea Chaat
This Indian-inspired salad is at once crunchy, fresh and zingy!
Cals 584 · Prot 49 · Carbs 72 · Fat 10
Low-Carb
Calorie smart
Try Hello Chef Now
35 min
photo
This Indian-inspired salad is at once crunchy, fresh and zingy!
Cals 584 · Prot 49 · Carbs 72 · Fat 10
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tandoori fish
Cod fillet
350 Grams
Natural yogurt
170 Grams
Curry powder
5 Grams
Salt
0.5 Tsp
Garlic powder
2 Grams
Smoked paprika powder
2 Grams
Salad
Shallots
1 Piece
Cherry tomatoes
150 Grams
Fresh mint
10 Grams
Fresh coriander
15 Grams
Cucumber
1 Piece
Lime
1 Piece
Large red chilli
1 Piece
Pomegranate
1 Piece
Olive oil
1 Tbsp
Chickpeas
Chickpeas
260 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Garam masala
2 Grams

Tips for fussy eaters

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

Pro tip

Marinate the cod a day in advance.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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