BALTI BAKED COD WITH POMeGRANATE AND PARSLEY RICE
Explore a fresh take on seafood with this recipe. Tender cod fillets are baked with our classic Balti sauce, creating a subtly spiced base that complements the sweetness of pomegranate seeds and the brightness of fresh parsley. Paired with Kohinoor Basmati rice, this dish offers a balanced mix of flavours and textures that make the most of the rich Balti sauce.
Ingredients
- Kohinoor Balti sauce – 1 pack
- Chunky Cod portions – 4
- Cooking oil – 2tbsp
- Salt – ½tsp
- Turmeric powder – 1/4 tsp
- Red chilli powder – 1/4tsp
- Chopped coriander – 2 tbsp
For Pomegranate and parsley Rice
- Kohinoor Basmati rice – 200g
- Butter – 50gms
- Salt – ½ tsp
- Boiling water – 400ml
- Chopped parsley – 2tbsp
- Pomegranate seeds – 100g
method
Preheat oven to 200°C.
Marinate the cod with salt, turmeric powder and red chilli powder and keep aside.
To make the basmati rice, wash and soak the rice in lukewarm water and keep for 30 minutes. Drain the rice and keep aside. Heat butter in a thick bottom pan, add the soaked rice and lightly mix. Then add salt and boiling water. Allow to cook on medium heat until all the water is absorbed and holes form on the surface of the rice. Cover the pan with a lid, reduce the heat to very low and allow to steam for 7 minutes. Open and fork the rice to make it fluffy. Just before serving, mix in the chopped parsley and pomegranate seeds.
To prepare the fish, take an oven proof frying pan, heat oil and pan fry the fish skin side down for 4-5 minutes on medium heat. Turn the fish and pour the contents of the Kohinoor Balti sauce to baste all the fish. Cook in the preheated oven for 10-12 minutes.
Remove from oven and sprinkle with chopped coriander.
Serve the baked cod with the pomegranate and parsley rice.
