Tandoori Cod with Dhal - James Martin Chef

Ingredients

• 300ml thick greek natural yoghurt
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp hot chilli powder
• 1 tsp turmeric
• 2 tbsp white wine vinegar
• 1 tbsp ginger paste
• 1 tb garlic paste
• 4 x 200g cod portions
• 25ml veg oil
• 180g butter
• 1 onion, diced
• 5-cm piece fresh ginger, chopped
• 3 garlic cloves, chopped
• 2 teaspoons black mustard seeds
• 1½ teaspoons turmeric
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 250g yellow split peas, soaked overnight in cold water and drained
• Parsley, roughly chopped
• For the dhal, melt the butter in the oil 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.
• Finish with herbs and butter.
• Heat a pizza oven to high temperature.
• Mix all the marinade ingredients together, coat the cod, pop into a baking tray and cook until charred.
• To serve, spoon the dhal onto plates, top with cod and parsley.