SPICED FISH WITH KAFFIR LIME LEAVES

ingredients | serves 4 | time 35 mins

700g cod loin  • 100g Yeo Valley Natural Yogurt • 180g jar Cooks’ Ingredients Tandoori Paste • 2 tbsp light muscovado sugar • 12 Bart Cardamom Pods, crushed and pods discarded • 250g shallots • 2 tbsp ghee or vegetable oil • 3 cloves garlic, crushed • 1 pack Cooks’ Ingredients Kaffir Lime Leaves • 150ml fish stock

step 1

Cut the fish into chunky pieces and mix in a bowl with the yogurt, 4 tbsp of the tandoori paste, the sugar and cardamom. Cover and leave to stand for 15-30 minutes. Put the shallots in a heatproof bowl, cover with boiling water and leave to stand for 2 minutes.

step 2

Rinse in cold water and peel away the skins. Quarter the shallots. Heat the ghee or oil in a frying pan, and gently fry the shallots for 3 minutes. Add the garlic and tear in the kaffir lime leaves. Cook for 2 minutes

step 3

Add the remaining tandoori paste and stock, and bring to a simmer. Cover and cook very gently for 10 minutes. Tip in the fish and yogurt mixture and cook very gently, without boiling, for a further 10 minutes, or until the fish is cooked through. Serve with basmati rice, or warmed naan bread for mopping up the juices.

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