This type of grilled cod will win your heart after the first bite. The cod is first coated with the mixture of yogurt and spices which gives the fish its smoky flavour, then grilled until charred. Cucumber and tomato salad, together with the refreshing mint raita, compliments the fish perfectly.
Allergens: Fish | Milk
BOIL THE RICE
Turn the grill up to its highest setting. Take a pot of cold water and add the sesame seeds, long-grain rice and a little salt, then bring to boil on high heat. Once boiling, reduce the heat to low and cook for 12 - 14 Minutes, or until the rice becomes tender. Once done, remove the pot from the heat and keep it covered.
SLICE THE COD
Take the cod fillets and slice them in half, then into small pieces.
PREPARE THE MASALA
Mix half of the greek yogurt in a large bowl with the chilli flakes, curry powder, a pinch of salt and 2 tablespoons of olive oil. Add the cod pieces to the bowl and mix until they are coated.
GRILL THE COD
Drizzle some olive oil on a foil lined baking tray. Put the cod on the try and grill it for 7-8 Minutes, or until the fish starts to char.
DICE THE VEG
Take the cucumber and slice it in half, lengthwise. Scrape the seeds out with a spoon, and set aside. Chop the cucumber finely. Dice the tomato. Peel the onion and chop it.
MAKE THE SALAD
Add the onion, cucumber, diced tomato and 1 tablespoon of olive oil into a bowl. Season to taste.
PREPARE THE MINT RAITA
While the cod cooks, using a small bowl, add the Greek yogurt, cucumber seeds and mint sauce, season with some salt.
SERVE THE DISH
Plate the cod with raita and the kachumber (salad) on the side. Tuck in!
Servings 2