This Indian-inspired recipe is an excellent way to add some excitement to some frozen parathas. It's light, bright, and super flavoursome.
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In Partnership with Cornish Orchard
This spicy dish pairs perfectly with a crisp and refreshing glass of Cornish Orchards Cherry & Blackberry Cider.
This spicy dish pairs perfectly with a crisp and refreshing glass of Cornish Orchards Cherry & Blackberry Cider.
Serves
4
Cod Fillet
Masala Curry Paste
Greek Yoghurt
Lemon
Courgette
Garlic Clove
Green Chilli
Peanut
Cumin Seeds
Coriander
Frozen Paratha
Red Onion
Pomegranate Seeds
Olive Oil
Salt
In Partnership with Cornish Orchard
This spicy dish pairs perfectly with a crisp and refreshing glass of Cornish Orchards Cherry & Blackberry Cider.
This spicy dish pairs perfectly with a crisp and refreshing glass of Cornish Orchards Cherry & Blackberry Cider.
Serves
4
Cod Fillet
Masala Curry Paste
Greek Yoghurt
Lemon
Courgette
Garlic Clove
Green Chilli
Peanut
Cumin Seeds
Coriander
Frozen Paratha
Red Onion
Pomegranate Seeds
Olive Oil
Salt
Unlock Mob Premium
In Partnership with Cornish Orchard
This spicy dish pairs perfectly with a crisp and refreshing glass of Cornish Orchards Cherry & Blackberry Cider.
This spicy dish pairs perfectly with a crisp and refreshing glass of Cornish Orchards Cherry & Blackberry Cider.
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Step 1.
Preheat the grill to high. Cut the cod into 4-5 cm chunks and toss with 3 tsp salt in a large mixing bowl. Tip in the curry paste and 5 tbsp yoghurt. Zest and juice a lemon into the bowl and give the lot a really good mix. Cover and pop into the fridge for 20 mins.
Step 2.
Chunk up the courgettes and toss with olive oil and salt. Chuck onto a tray and slide under the grill for 10-15 mins, turning regularly, until charred and gnarly. Meanwhile, peel the garlic cloves and roughly chop 2 green chillies.
Step 3.
To make the chutney, put the peanuts, cumin, garlic, chopped green chilli and 4 tbsp oil into a blender. Tear in the coriander and juice in a lemon. Blend into a smooth green chutney, season to taste and add more lemon if you want to!
Step 4.
Thread the cod onto 4 skewers, making sure the fish chunks have plenty of marinade on them. Pull the courgettes out from the grill and rest the cod skewers on top of the veg. Slide back under the grill for 4-5 mins.
Step 5.
Meanwhile, cook the paratha following pack instructions. Thinly slice the remaining green chilli and red onion.
Step 6.
Once everything is ready, divide the paratha between plates. Add a swoosh of the remaining yoghurt and top with courgettes and a couple of skewers. Drizzle over the coriander chutney, sliced chillies, red onions and pomegranate seeds. Serve with extra lemon.
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