Recipes

Balti Baked Cod With Pomegranate & Parsley Rice

Name: Balti Baked Cod With Pomegranate & Parsley Rice
Cook time: 50 min
Yield: 4
Cuisine: Kashmir
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Baked cod fillets in a Balti sauce served with pomegranate and parsley basmati rice.

Flavour Region

Serves 4

50 minutes mins

Spice Level: Mild

Ingredients

Serves 4

50 minutes mins

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

Kohinoor Basmati rice - 200g
Butter - 50gms
Salt - ½ tsp
Boiling water - 400ml
Chopped parsley - 2tbsp
Pomegranate seeds - 100g

BALTI BAKED COD WITH POMeGRANATE AND PARSLEY RICE

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.