Tandoori Style Cod

Name: Tandoori Style Cod with Chickpea Chaat
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Cod fillet; 170 Grams of Natural yogurt; 5 Grams of Curry powder; 1 Tsp of Salt; 2 Grams of Garlic powder; 2 Grams of Smoked paprika powder; 1 Pieces of Shallots; 150 Grams of Cherry tomatoes; 10 Grams of Fresh mint; 15 Grams of Fresh coriander; 1 Pieces of Cucumber; 1 Pieces of Lime; 1 Pieces of Large red chilli; 1 Pieces of Pomegranate; 1 Tbsp of Olive oil; 240 Grams of Chickpeas; 1 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Garam masala

with Chickpea Chaat

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

Cals 505 · Prot 48 · Carbs 72 · Fat 6

Low Carb

35 min

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

Cals 505 · Prot 48 · Carbs 72 · Fat 6

Low Carb

Ingredients

Tandoori fish

Cod fillet 6*

350 Grams

Natural yogurt 4*

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

240 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Garam masala

2 Grams

Allergens

*6 Fish, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2112 / 505
Fats (g)	6.3
of which saturated (g)	2.1
Carbohydrates (g)	72
of which sugars (g)	25.9
Fibers (g)	14.2
Proteins (g)	47.7
Salt (g)	1.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

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.

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.