Welcome to a flavorful adventure with the Baked Tandoori Cod Recipe, a dish that brings the vibrant spices of tandoori Indian cuisine right to your oven and dinner table. This recipe balances bold, warming spices with the delicate, flaky texture of fresh cod, all elevated by a cooling, tangy cucumber raita. Whether you’re seeking a new way to enjoy seafood or craving an exotic yet approachable meal, this baked tandoori cod will quickly become a favorite for entertaining or a cozy night in.
Ingredients You’ll Need
Every ingredient in this Baked Tandoori Cod Recipe is thoughtfully chosen for its role in building layers of flavor, texture, and color. The spices create that signature tandoori warmth, while the yogurt tenderizes the fish and adds a creamy tang. Fresh herbs and crisp vegetables complete the dish with brightness and crunch.
- Greek yogurt, 1 cup (divided): Acts as a tenderizing marinade base and creates a creamy raita to complement the spices.
- Olive oil, 2 tablespoons: Adds richness and helps the spices adhere to the fish evenly.
- Kashmiri chili powder, 1 ½ tablespoons: Delivers mild heat and a beautiful deep red color without overwhelming spice.
- Paprika, 1 tablespoon: Enhances the smoky undertones and color, balancing the chili powder.
- Turmeric, 1 teaspoon: Gives an earthy, golden hue and subtle nuance to the marinade.
- Ground cumin, 1 ½ tablespoons (divided): Infuses a warm, nutty flavor essential for authentic tandoori taste.
- Coriander, ½ teaspoon: Adds a gentle citrusy lift to the spice blend.
- Ground cloves, ¼ teaspoon: Provides a surprising warm depth that complements the cumin and turmeric.
- Salt, 1 teaspoon plus more to taste: Enhances all flavors and ensures perfectly seasoned fish and raita.
- Cod, 1 pound (cut into 5-inch pieces): The mild, flaky fish that soaks up the spice marinade beautifully.
- Fresh cilantro, ½ cup finely chopped: Adds vibrant herbaceousness to the raita and garnish.
- Persian cucumbers, 2 (thinly sliced): Brings cooling crunch and freshness to balance the spices.
- Red onion, ½ (thinly sliced): Contributes slight sweetness and bite to the cucumber raita salad.
How to Make Baked Tandoori Cod Recipe
Step 1: Prepare the Marinade
Begin by combining half of your Greek yogurt with olive oil, Kashmiri chili powder, paprika, turmeric, most of the cumin, coriander, cloves, and salt in a bowl. Mixing these spices together creates a vibrant and aromatic paste that will gently infuse the cod with bold flavor. The yogurt not only acts as a creamy base but also tenderizes the fish, making every bite irresistibly succulent.
Step 2: Marinate the Cod
Coat each cod filet generously with the yogurt spice mixture until fully covered. Placing the fish pieces back into the bowl, allow them to marinate for at least 30 minutes – but if you have time, letting it rest longer or even overnight really intensifies the flavors and produces a melt-in-your-mouth texture. The longer the marinade works its magic, the deeper the taste.
Step 3: Preheat and Bake
Preheat your oven to 400 degrees Fahrenheit to ensure a perfectly cooked fish with a slight char from roasting. Lay the marinated cod on a parchment-lined baking sheet, giving each piece space so that the heat circulates evenly. Bake for about 12 to 15 minutes until the fish is flaky and opaque. This baking method seals in moisture while developing that beautiful tandoori aroma, bringing a restaurant-quality finish to your kitchen.
Step 4: Prepare the Cucumber Raita Salad
While the cod cooks, create the refreshing cucumber raita that brilliantly contrasts the spice-packed fish. Mix the remaining yogurt with the leftover cumin and add in chopped cilantro, thin slices of Persian cucumbers, and red onion. Season lightly with salt to taste. This cooling side is crucial for balancing heat and adding a fresh, crisp element, making each bite a harmonious blend of textures and flavors.
Step 5: Serve and Enjoy
Arrange your baked tandoori cod on serving plates alongside generous spoonfuls of cucumber raita salad. The bold spices paired with the creamy, cooling accompaniment make for a sensational dish that’s both comforting and excitingly exotic. Get ready to savor every bite!
How to Serve Baked Tandoori Cod Recipe
Garnishes
Top your cod with extra chopped cilantro and a light drizzle of olive oil to enhance both its visual appeal and flavor. A wedge of lemon on the side invites a squeeze of brightness that complements the deep spices beautifully. These simple finishing touches elevate the dish effortlessly.
Side Dishes
This recipe pairs wonderfully with basmati rice or warm naan bread, perfect for soaking up any leftover raita or spice-infused juices from the fish. A side of spiced roasted vegetables or a fresh green salad adds extra texture and balance for a complete, satisfying meal.
Creative Ways to Present
For an elegant presentation, serve the cod atop a bed of fragrant turmeric rice, garnished with pomegranate seeds and microgreens for pops of color and flavor. Or try stacking fish and raita layers in a stylish glass for a modern, deconstructed approach that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover baked tandoori cod in an airtight container in the refrigerator for up to two days. Store the cucumber raita separately to maintain its freshness and crisp texture.
Freezing
While the cod can be frozen after baking, it’s best to freeze it immediately after marinating for optimal texture. Wrap each piece tightly before freezing. Thaw overnight in the fridge before baking for a freshly cooked taste.
Reheating
Reheat leftovers gently in a preheated oven at 350 degrees Fahrenheit for about 10 minutes to preserve the flaky texture without drying out the fish. Avoid microwave reheating if possible, as it may result in uneven heating and loss of texture.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While cod is ideal due to its flaky texture and mild flavor, you can substitute hake, halibut, or even firm salmon. Just adjust baking time according to thickness to prevent overcooking.
Is Kashmiri chili powder very spicy?
Kashmiri chili powder is known more for its beautiful red color and mild heat rather than intense spiciness. It adds warmth without making the dish overwhelmingly hot, but always adjust spice levels to your personal preference.
How long can I marinate the fish?
You can marinate the cod for as little as 30 minutes or up to 12 hours in the refrigerator. Longer marination enhances flavor but avoid going beyond overnight to prevent the yogurt from breaking down the fish too much.
Can I make the cucumber raita ahead of time?
Yes, the raita can be made a few hours in advance and kept chilled. Stir before serving to redistribute moisture, as cucumbers release water over time.
What if I don’t have Greek yogurt?
Plain full-fat yogurt works well as a substitute, though Greek yogurt’s thickness helps with a creamier marinade and sauce. If using regular yogurt, consider straining it through cheesecloth to thicken it before use.
Final Thoughts
This Baked Tandoori Cod Recipe is a delightful way to spice up your weeknight dinners or impress guests with bold but accessible flavors. Its combination of tender, perfectly spiced fish and refreshing cucumber raita creates a balanced meal that’s satisfying and vibrant. I hope you give it a try and enjoy every bite as much as I do!
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Baked Tandoori Cod Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 57 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Indian
- Diet: Gluten Free
Description
This Baked Tandoori Cod recipe offers a vibrant and flavorful twist on traditional Indian spices combined with tender, flaky cod. Marinated in a spiced yogurt mixture and baked to perfection, the cod is paired with a refreshing cucumber raita salad, making for a light yet satisfying meal perfect for seafood lovers seeking bold flavors.
Ingredients
For the Tandoori Cod:
- 1 cup Greek yogurt, divided
- 2 tablespoons olive oil
- 1 ½ tablespoons Kashmiri chili powder
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 ½ tablespoons ground cumin, divided
- ½ teaspoon coriander
- ¼ teaspoon ground cloves
- 1 teaspoon salt, plus more to taste
- 1 pound cod, cut into 5-inch pieces
For the Cucumber Raita Salad:
- ½ cup Greek yogurt
- ½ tablespoon ground cumin
- ½ cup finely chopped cilantro
- 2 Persian cucumbers, thinly sliced
- ½ red onion, thinly sliced
- Salt to taste
Instructions
- Prepare the Marinade: In a bowl, combine ½ cup Greek yogurt, olive oil, Kashmiri chili powder, paprika, turmeric, 1 tablespoon ground cumin, coriander, ground cloves, and 1 teaspoon salt. Mix until the ingredients are thoroughly combined to create a rich and aromatic marinade.
- Marinate the Cod: Coat each cod piece evenly with the prepared yogurt marinade. Arrange the coated cod pieces in the bowl or dish, cover, and refrigerate for a minimum of 30 minutes or up to overnight to allow the flavors to deeply penetrate the fish.
- Preheat Oven: Set your oven to 400°F (205°C) and allow it to reach the desired temperature before baking the fish.
- Bake the Cod: Place the marinated cod pieces on a parchment-lined baking sheet, ensuring they are spaced apart. Bake in the preheated oven for 12-15 minutes or until the fish is opaque and flakes easily with a fork.
- Make the Cucumber Raita: While the cod is baking, in a separate bowl, combine the remaining ½ cup Greek yogurt, ½ tablespoon ground cumin, chopped cilantro, thinly sliced Persian cucumbers, and red onion. Mix thoroughly and season with salt to taste. Chill until ready to serve.
- Serve: Remove the baked cod from the oven and plate alongside the cool, refreshing cucumber raita salad. Serve immediately for best flavor and texture.
Notes
- Marinating the cod overnight will result in more intense flavors.
- Kashmiri chili powder adds vibrant color and mild heat; substitute with smoked paprika if unavailable.
- Ensure cod pieces are similar in size for even baking.
- Serve with basmati rice or naan bread for a complete meal.
- Leftovers can be refrigerated up to 2 days but are best eaten fresh.
