ChopsTheDuck, if you're around could I have another recipe please?

[lucysmam]

The Indian baked cod one that you mentioned on my tikka thread if you don't mind. I've come across some cod in the bottom of the freezer I could do with using as I'm trying to empty it to defrost it. Worth trying something new with since I didn't know I had it in there!

Thanks

what book is it from?

I don't know BriansAmazingBeard, it was mentioned on another thread I started, wondering whether other peoples lo's were keen on spicy/hot foods & she said her kids enjoyed it so thought I could try it out on mine

bumping so you might see me!

bump again

ngredients
6 X 8oz (250g) cod fillets
4 tablespoons oil

for the whole spices
4 cloves
4 cardamom pods
1 in (2.5cm) stick of cinnamon
1 teaspoon fennel seeds
2 teaspoons cumin seeds
1 teaspoon mustard seeds
5 cloves garlic, finely chopped
4 Spanish onions, sliced in rings (I usually use whatever I have)
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons turmeric
1 teaspoon garam masala
4 whole green chillies (or to taste), de seeded and finely chopped
2 3/4 cups (21 fl oz) 600 ml natural yoghurt

method

1. Pre heat the oven to gas mark 5, 375°F (190°C).

1. Heat the oil in a heavy pan over medium heat and throw in all the whole spices.

1. Wait for the cardamom pods and mustard seeds to pop and the fennel and cumin seeds to turn golden brown (this takes just a few seconds).

1. Now add the garlic, onions and salt and continue to fry until the onions turn a deep amber colour. Add the ground cumin and keep stirring. Add the ground coriander, turmeric and the garam masala as the mixture reduces, then add the chillies and continue to fry.

1. Turn down the heat and gradually incorporate the yoghurt into the mixture, a tablespoon at a time.

1. Wash the fillets and pat dry with kitchen paper. Place them in a lightly oiled baking dish and pour over the spicy yoghurt sauce.

1. Bake in the oven for about 30 minutes, or until the fish is cooked.

It came from some good food site ages ago. The trick to it is patience, makign sure the onions really do get golden and being slow with the addition of yoghurt. Nice greek style yoghurt makes the recipe creamier.

brill, thanks Chops, will try that out Thursday night