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
Scale
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.
