About the Recipe
This is a flavoursome dish that is not too spicy with perfectly cooked cod!
Ingredients
For the MarinadeÂ
300ml thick Greek Yoghurt
2 Tsp Ground Cumin
2 Tsp Paprika
1 Tsp Chilli Powder
1 Tsp Turmeric
2 Tbsp White Wine Vinegar
1 Tbsp Ginger Paste
1 Tbsp Garlic Paste
4 x 200g chunky Cod Loins
For the DhalÂ
25ml Vegetable Oil
180g Butter
1 Onion, diced
5-cm piece fresh Ginger, chopped
3 Garlic cloves, chopped
2 Tsp Black Mustard Seeds
1½ Tsp Turmeric
2 Tsp Ground Coriander
2 Tsp Garam Masala
150g yellow split peas, soaked overnight in cold water and drained
15g Parsley, roughly chopped
Preparation
For the Dhal
Melt the Butter in a large saucepan over a medium to high heat
Add the chopped Onion and fry, stirring regularly, for about 10 minutes, or until soft and golden.
Stir in the Ginger and Garlic pastes and fry for another minute
Then add the Mustard Seeds, Turmeric, Coriander and Garam Masala
Season well and cook the spices for 1-2 minutes
Then add the Split Peas and 350ml Water
Then, reduce the heat to a simmer and cook the lentils for 30 minutes  until tender
You may have to add a little more water, depending on how large your pan is.
Finish by adding most of the Parsley
For the Cod
Heat the oven to 230 degrees C
Mix all the marinade ingredients together, coat the cod, pop on a baking tray and cook until charred, about 10 minutes
To serve
Spoon the dhal onto plates
Top with the Cod and remaining Parsley.