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
  1. First, wash the lentils until water runs clear
  2. Then pick fresh coriander leaves but make sure you save the stalks
  3. Chop this all up finely
  4. You then need to fry cumin seeds in a little oil until fragrant, or they start to pop
  5. Then add the onions ginger, green chilli, garlic and spices and sweat it all until the onions are nice and golden
  6. 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
  1. Crush all the spices together in a pestle & mortar to a fine powder. Then add a little water to form a nice smooth paste
  2. Then rub onto the Cod loin and marinate for 20 min
  3. 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 or tweet us @Brumhippodrome

Book into our Circle Restaurant and experience a delicious pre-theatre meal here.