Curried Cod
with aloo gobi and mango relish
- Fish
Ingredients
350 grams
Salad Potatoes
1 pot(s)
North Indian Style Spice Mix
½ unit(s)
Mango
40 grams
Mango Chutney
2 unit(s)
Cod Fillets
(Contains: Fish)
300 grams
Cauliflower Florets
½ unit(s)
Red Chilli
2 tsp
Ground Turmeric
1 pot(s)
Nigella Seeds
1 unit(s)
Lime
125 grams
Baby Spinach
1 unit(s)
Red Onion
1 bunch(es)
Coriander
Nutritional information
Instructions
Preheat your oven to 200 degrees. Halve and peel the red onion. Chop each half into 4 wedges. Halve the new potatoes (no need to peel). Pop the onion and potatoes onto a large baking tray, drizzle with a little oil and sprinkle with salt and pepper. Toss to coat, then roast on the top shelf of the oven for 10 mins (then we will add the cauliflower!).
Pop the cauliflower florets in a bowl and sprinkle over the tumeric. Add a pinch of salt and pepper and drizzle over some oil. Use your hands to rub all the flavour into the florets. Once the potato has been roasting for 10 mins, give the potatoes a toss and add the cauliflower to the tray. Return to the oven and continue to roast until the veggies are tender and turning golden, 15-20 more mins.
In the meantime, using a peeler, peel the mango then stand it upright on your chopping board. Slice down either side of the stone to give you 2 'cheeks'. Slice any remaining flesh away from the stone, then chop the mango into 1/2 cm pieces. Discard the stone. Halve the chilli lengthways, deseed then finely chop. Roughly chop the coriander (discard the stalk). Zest and juice the lime.
Pop the mango, juice from the lime, half the lime zest and half the coriander together in a small bowl. Season with a pinch of chilli, salt and pepper. Mix well to combine. Set to one side.
Pop the cod fillets in a bowl and drizzle with oil. Season with a pinch of salt then sprinkle over the curry powder and the remaining lime zest. Turn the fish to coat well in the marinade. IMPORTANT: Wash your hands after handling raw fish! Once the cauliflower is in the oven, heat a drizzle of oil in a frying pan on medium high heat. When hot add the cod and fry for 3-4 mins on each side, turning carefully. IMPORTANT: The fish is cooked when opaque in the centre!
Once the veg has finished cooking, remove from the oven, dollop the mango chutney all over the top and sprinkle over the nigella seeds. Roughly toss the veg in all the flavour (don't worry if it's not evenly coated!). Pop the spinach on top of the veg and return to the oven til wilted, 2-3 mins. Once out of the oven, stir through the spinach. Serve on plates next to the cod with the salsa spooned on top. Sprinkle over the remaining coriander and another pinch of chilli!
