Recipe by kanthi sharma
"Cod fillets are marinated in a blend of yogurt and spices then oven baked. This is a rich Indian delicacy that will definitely win your hearts. Serve with basmati rice biryani (spicy Indian rice) or plain white rice and lemon and lentil soup."
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plain non-fat yogurt
tandoori masala paste
canned pureed tomatoes
2 1/2 tablespoons
cayenne pepper, or amount to taste
salt, or to taste
fresh-ground black pepper
5 (6 ounce)
cod fillets, rinsed and dried with paper towels
chopped fresh cilantro, for garnish
lemon, cut into wedges
red onion, thinly sliced
I very much enjoyed this recipe, this is a keeper for me. Best cod i have ever had. I could not find ginger paste at any of my local stores so i substituted ground ginger instead, but it still was excellent. One note, the recipe as written is very spicy. I used less than half of the cayenne pepper called for and it was still very spicy. I enjoyed it, but next time i will use even less cayenne pepper for my families sake.
Flavor of marinade is overwhelming and way too spicy! In all fairness, I marinaded it overnight. If the marinade were thinner, it wouldn't have coated the fish so thickly and perhaps it would have been more mellow a flavor. I suggested reducing the cayenne pepper to 1/3 of what it says.
I am so glad I found this recipe. As the editor's note suggested I used a jar of ready made masala I already had (you can find it in almost any grocery store.) I always have it on hand and use it for a quick super w/chicken. I never knew how amazing it would be w/ fish! I only used a 1/2 the jar to marinade the fish and followed your baking instructions! Best Cod I've ever hand! And definatly not boring! Served w/ basmati rice, it was perfect!
Oustanding. Like another reviewer, I couldn't find ginger paste. Instead, I made a paste using crushed ginger and ground garam masala powder. Very flavorful and tasty.
I couldn't find the tandoori paste or ginger-garlic paste. I added minced garlic and increased a few of the seasonings. These came out delicious!
was looking for something to spice up the cod supply i have and this was it. dind't have ginger-garlic paste, used equal parts grated fresh ginger and garlic. couldn't find tandoori masala paste, used tandoori masala spice mix. ran short on cayenne, probably used half and it was plenty spicy and we like our food spicy. i also cooked it in the marinade...wonder what it would be like without it. will make this again for sure! thank you for the great recipe.
We loved this as a concept - it was delicious! I halved the cayenne, as suggested by others, and I would probably tone down the spices next time but we were amazed at a marinated cod that was yummy without being battered and fried.
Delicious. I mistakenly used 6 T yogurt, but it turned out awesome. I also cut the cayenne to 1 tsp, and thought it could have used a little more, especially since I was stretching the sauce. Those were the major changes, other than ditching the garlic, and using some ginger powder. I used my white wine vinegar and 2 T Garam Masala powder.... that's all i had. And...I did not put the oil/butter on top because there was plenty of sauce to cover the fish. It was moist, tender and delicious. I hope I didn't change it too much, but it turned out great. Thank you for the recipe! (PS 10 minute prep time turned into at 20 mins or more)
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Baked Cod Fillets
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 98
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