Spicy delicate fish, flavoured with tandoori powder, yoghurt and full of the beautiful aroma saffron. The warm flavours of fresh spices, turmeric, chilli flakes and the sweetness from onions cooked in a foil pouch for the ultimate flavour.
It’s healthy and super quick to cook. I put a little twist in this recipe by adding some vegetables to it. Add more or minus the vegetables to your taste and preference.
| Prep Time | 20 minutes |
| Cook Time | 6 minutes |
| Servings |
people
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Ingredients
- 260 g fresh cod fillets washed and cut into 2 pieces
- 2 tablespoons sunflower oil or any cooking oil of your choice
- 1 tablespoon turmeric
- 1 teaspoon chilli, ginger and garlic paste
- 1 teaspoon chilli flakes minus this if you prefer mild spice level in your dish
- 1 tablespoon yoghurt greek yoghurt preferably
- 1 teaspoon ground black pepper
- 2 teaspoons himalayan salt a healthier alternative if you like otherwise regular cooking salt works well too
- 1 tablespoon tandoori powder
- pinch saffron
- 1 medium onion sliced
- 1/2 medium green pepper sliced
- 4-5 brocolli florets
- pinch himalayan salt OPTIONAL for vegetable topping
- pinch black pepper OPTIONAL for vegetable topping
- coriander OPTIONAL to garnish at the end
- 1 large cup water for steaming
Ingredients
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Instructions
- In a medium bowl add oil, turmeric, chilli, ginger and garlic paste, yoghurt, black pepper, salt, tandoori powder and saffron. Mix well to combine all the ingredients
- Add the fish pieces to the marinade and mix lightly. Making sure the marinade has covered each piece of fish well
- Get a piece of foil and place the two marinated fish pieces on top
- Place your pre-cut vegetables over the marinated fish. Pour any of the leftover marinade on top of the vegetables for the extra flavour. Optional to add a pinch salt and pepper on top.
- Fold the fish and vegetables carefully into a parcel. Make sure the sides are secure to prevent leakage during cooking
- In your Instant Pot / Pressure King Pro add 1 large cup of water into the bowl. Secure the steam rack and place the foil parcel on top. Make sure the foil is secure on the rack
- Carefully close the lid (turn the vent to sealing to prevent steam from escaping) and set the pot to ‘STEAM mode' and set the time for 6 minutes
- After 6 minutes, let the pressure naturally release from the pot
- Be very careful opening the lid and please make sure all the pressure has escaped from the pot. Take out the foil parcel and carefully open. Use OVEN GLOVES to avoid steam going onto your hands
- Serve with a sprinkle of coriander
Recipe Notes
Spice level: Medium to Hot To reduce the level of spice minus the chilli flakes. This will give you a mild version of the Tandoori Fish. Enjoy!
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