Preparation time: 15 minutes
Cooking time: 30 minutes
Oven temperature: 200 C (400 F), Gas Mark 6
1 red chilli, chopped
2 garlic cloves, chopped
1 teaspoon minced ginger
1 teaspoon mustard seeds
large pinch of turmeric
2 cloves
2 cardamoms
5 peppercorns
3 tablespoons water
1 teaspoon olive oil
3 tablespoon low-fat yogurt
25 g/1 oz. breadcrumbs
500 g/1 lb. piece of cod fillet
250 g/8 oz. ripe tomatoes,
Chopped
To Garnish
lemon wedges and rind
coriander leaves
Put the chilli, garlic, ginger, mustard seeds, turmeric, cloves, cardamoms, peppercorn and water into a Coffee grinder and blend to form a paste, or use a pestle and mortar.
Heat the oil in a small pan and then fry the chilli paste until the oil comes to the surface. Remove from the heat and stir in the yogurt and breadcrumbs.
Place the cod in an ovenproof dish and spread the chilli paste over it. Scatter over the tomatoes and cook, covered, in a preheated oven, 200 C (400 F), Gas Mark 6, For 30 minutes, or until the fish is tender. Serve with the wedges of lemon and boiled rice tossed with coriander and strips of lemon rind.
