Ingredients
Preparation
Mint and coriander raita
- Chop the mint and coriander.
- Mix all the ingredients together, and season well with salt and pepper. Finish with a squeeze of lemon. Set aside.
Indian spiced Norwegian cod
- Finely chop the onion. Grate the ginger and garlic. Finely slice the chillies. Chop the coriander.
- Put the rapeseed oil into a large frying pan, add the onion and cook until soft.
- Add the ginger, garlic, chillies and dried spices and cook for a further 3 minutes on a low heat.
- Then add the lentils and coconut milk and season with some salt and pepper. Bring to a simmer and cook for around 12 minutes. Remove the sauce from the heat and stir in the coriander.
- Remove the skin from the cod if necessary, and fillets into 130 g portions.
- Heat the vegetable oil in another frying pan and pan fry the cod fillets for 2 minutes on each side. Remove the fillets from the pan and add to the lentil and coconut sauce.
- Place the frying pan back on a low to medium heat and allow the fish to cook in the sauce for about 5 minutes, until just cooked.
- Squeeze over lime and serve immediately with the raita.