To make this tandoori cod, you just marinade and grill. I did mine with curly fries and it was brilliant.
You’ll want one piece of fish per burger, and you just need enough marinade to fully coat the fish.
Ingredients:
For the cod:
Plain yoghurt
Splash of Extra Virgin Olive/Rapeseed Oil
Pimp Your Mayo Tikka Masala
Boneless, skinless cod fillet(s)
For the mayo:
Now, you can choose one of the many mayonnaises we offer, or try mixing Garlic & Herb Pimp Your Mayo into some plain yoghurt.
The rest:
Brioche burger bun(s)
Cucumber
Large tomato
Red onion
Fresh corriander
Lemon juice
Method:
- Mix yoghurt and a splash of oil in a large bowl. Add some Tikka Masala seasoning and mix thoroughly. Taste it and keep adding until you get quite a strong flavour (or as strong as you like.) Don’t worry if it’s a little lumpy/grainy.
- Add the fish to the bowl and make sure it’s coated in marinade. Cover the bowl and leave in the fridge for at least 30mins.
- Thinly slice the cucumber, tomato and onions. Add some corriander leaves. Squeeze some lemon juice over them.
- If using, mix the Garlic Pimp Your Mayo and yoghurt until it tastes how you like.
- Put a wire rack on the top shelf of your oven. Line a tray with foil and place it on the shelf underneath.
- Place the fish fillets on the wire rack and grill at the highest temperature for around 4mins. Check if it’s cooked -it’ll be opaque white inside and flakey in texture. If it’s not cooked, put it back but check every minute to avoid over cooking it.
- Meanwhile, halve and toast your buns.
- To assemble the burgers, spread your choice of Mayo or yoghurt on the lower bun half. Then stack your fish and salad and top with the other half of the bun. Enjoy!
Recipe by Sally