Flavour of the month - Tarka Dal & Keralan Spiced Cod
In our latest Flavour Of The Month, Head Chef Melissa Menns shares the recipe for her Tarka Dal & Keralan Spiced Cod inspired by our Taj Express menu. Featuring flavours from South Asia, have a go at our recipe for a chance to win a meal for two in our Circle Restaurant…
Serves 5
For the Tarka Dal
- 250g Yellow split lentils
- 7g cumin seeds
- 250g onion fine dice
- 4 green chillies split
- 30g ginger julienne
- 15g crushed garlic
- 2g turmeric
- 2g garam masala
- 5g ground coriander
- ¼ bunch coriander
- 750g water
- First, wash the lentils until water runs clear
- Then pick fresh coriander leaves but make sure you save the stalks
- Chop this all up finely
- You then need to fry cumin seeds in a little oil until fragrant, or they start to pop
- Then add the onions ginger, green chilli, garlic and spices and sweat it all until the onions are nice and golden
- Add lentils to the water and boil uncovered until water is fully absorbed
For the Cod
- Keralan spice
- 2 tsp cloves
- 2tsp cardamom
- ½ tsp cinnamon
- 1 star anise
- 2 tsp fennel seeds
- 1 tsp pepper
- 5 Cod Loins
- Crush all the spices together in a pestle & mortar to a fine powder. Then add a little water to form a nice smooth paste
- Then rub onto the Cod loin and marinate for 20 min
- Once complete, place the cod on a lightly oiled tray & bake for 8-10 min at 175 °c.
To serve spread a generous amount of the dal on a plate and place the cod on top. Finish with a sprinkle of fresh coriander.
Don’t forget to send in snaps of your completed dish to win dinner in our award-winning Circle Restaurant. Email press@birminghamhippodrome.com or tweet us @Brumhippodrome
Book into our Circle Restaurant and experience a delicious pre-theatre meal here.
Comments
Leave Comment