| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 4 | Servings | ||
INGREDIENTS
| 1/2 | A lime, juice of | |
| 5 | Cm, 2 inch piece fresh | |
| root ginger peeled | ||
| and grated | ||
| 2 | Cloves garlic, finely | |
| chopped | ||
| 1 | t | Curry powder |
| 2 | T | Vegetable oil |
| 150 | Natural yogurt, 1/4 pint | |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | 15 grams pac fresh | |
| coriander finely chopped | ||
| 400 | g | Cod fillets, 13oz |
| 3 | T | Sunflower oil |
INSTRUCTIONS
Blend all the marinade ingredients together and pour over the cod fillets, leave to stand in the refrigerator for 30 minutes. Heat the oil in a large frying pan. Remove the fillets of fish from the marinade, cook in the frying pan for approximately 4-5 minutes on each side. Add the remaining marinade to the pan and heat through before serving. Notes This dish can be served with new potatoes and a leafy salad. Converted by MC_Buster. NOTES : The spicy marinade lends itself beautifully with the firm texture of the cod fillets. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 943
Calories From Fat: 768
Total Fat: 89.1g
Cholesterol: 58mg
Sodium: 1052.8mg
Potassium: 1364.2mg
Carbohydrates: 19.8g
Fiber: 5g
Sugar: 5.2g
Protein: 26.9g