Cod with Indian-spiced vegetables and lime-coriander butter recipe

Name: Cod with Indian-spiced vegetables and lime-coriander butter recipe
Cuisine: Indian, Asian
Ingredients: Timings; Four; 900g cauliflower; 400g new potatoes; 1 large onion, cut into wedges about 1.5cm thick at the thickest part; 6 tbsp groundnut oil, plus extra for brushing; 2 tsp ground turmeric; 1 tsp coriander seeds, crushed but not ground; 1 ½ tsp cumin seeds; 4 garlic cloves, chopped; 2cm piece ginger root, peeled and chopped; 1 red chilli, halved, deseeded and chopped; ½ red pepper, deseeded and chopped; ¾ tbsp tomato purée; 1 x 400g tin chickpeas; 4 x 125g cod fillets, skin removed; 1 lime, cut into wedges, to serve; For the butter; 75g butter, at room temperature; 1 red chilli, halved, deseeded and finely chopped; 3 tbsp finely chopped coriander leaves; Finely grated zest of 1 lime and a squeeze of lime juice

7 steps

Updated at: Thu, 17 Aug 2023 08:50:16 GMT

Ingredients

0 servings

900gcauliflower

400gnew potatoes

1onion

large, cut into wedges about 1.5cm thick at the thickest part

6 Tbspgroundnut oil

plus extra for brushing

2 tspground turmeric

1 tspcoriander seeds

crushed but not ground

1 ½ tspcumin seeds

4garlic cloves

chopped

ginger root

2cm piece, peeled and chopped

1red chilli

halved, deseeded and chopped

0.5red pepper

deseeded and chopped

¾ Tbsptomato purée

1 x 400gtin chickpeas

4 x 125gcod fillets

skin removed

1lime

cut into wedges, to serve

75gbutter

at room temperature

1red chilli

halved, deseeded and finely chopped

3 Tbspcoriander leaves

finely chopped

1lime

Finely grated zest of

lime juice

Instructions

Step 1

Prep time 15 minutes

Step 2

Serves

Step 3

Heat the oven to 210C/200C fan/gas mark 7.

Step 4

Break the cauliflower into florets and cut the potatoes into chunks about 2cm square (this doesn’t have to be particularly accurate, it’s just a rough guide). Put the vegetables in a roasting tin measuring roughly 30 x 38cm. Mix together four tablespoons of the oil with the turmeric, coriander seeds and cumin. Toss this with the vegetables, season and roast for 20 minutes.

Step 5

To make the butter, mash everything for it together, or pound it if you have a mortar and pestle. Keep it at room temperature – it melts much more easily.

Step 6

Mix the remaining oil, garlic, ginger, chilli, red pepper and tomato purée in a blender with two tablespoons of water. Whizz to a rough purée. Stir this into the roasting tin with the drained chickpeas. Put it back in the oven and cook for another 10 minutes.

Step 7

Put the pieces of cod on top of the vegetables. Brush each piece of fish with groundnut oil and season. Return to the oven and cook for 10 minutes. Serve the vegetables with the cod on top. Put a knob of the butter on the cod while it’s still hot. Offer plain yogurt on the side – you can add chopped mint or coriander to this – along with the wedges of lime.