Baked Cod with Curry and Yogurt

Name: Baked Cod with Curry and Yogurt
Yield: 4 servings
Ingredients: 4 cod fillets, about 6-8 ounces each; 1/2 cup plain yogurt; 2 tablespoons lemon juice; 1 large garlic clove, minced; 1 teaspoon minced fresh ginger; 1/2 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/4 teaspoon paprika; 1/8 teaspoon cayenne pepper; Pinch ground cinnamon; Salt, to taste; Lime wedges

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

This dish has the elements of Indian-style tandoori: food marinated in yogurt and curry seasonings cooked at high temperatures. Most of us don’t have a tandoor (a special clay oven) but the dish is fragrant and flavorful anyway and crisps at the outer edge like any tandoori dish. If you have the time to marinate the fish for several hours in the seasoned yogurt, all the better. The more time you give it, the more intense the taste will be. Substitute fish include halibut, scrod, haddock, or grouper.

Ingredients

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4

4 cod fillets, about 6-8 ounces each
1/2 cup plain yogurt
2 tablespoons lemon juice
1 large garlic clove, minced
1 teaspoon minced fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
Pinch ground cinnamon
Salt, to taste
Lime wedges

Instructions

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1

Preheat the oven to 450°F.

2

Place the fish in a baking pan.

3

Combine the yogurt, lemon juice, garlic, ginger, coriander, turmeric, cumin, paprika, cayenne, and cinnamon.

4

Spoon the sauce over the fish and turn the fish to coat all sides.

5

Sprinkle with salt.

6

Let rest for or longer if possible.

7

Bake for 12– or until cooked through.

8

Serve with lime wedges.

9

Makes 4 servings.

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