About Recipe:
As well as being very easy to prepare you will find that this particular recipe tastes absolutely delicious. Serve either with some freshly grilled vegetables or with some rice.
Ingredients: - 4 to 6 Cod Fillets Cut Into ½ Inch Chunks
- 240ml Plain Yogurt
- 60ml Olive Oil
- 4 Garlic Cloves Minced
- 2 Teaspoons Freshly Grated Ginger
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Ground Coriander
- 1 Teaspoon Red Pepper
- 1 Teaspoon Turmeric
- 1 Teaspoon Salt
1. In a medium size bowl combine together the yogurt, olive oil, garlic, ginger, cumin, coriander, red pepper, turmeric and salt. Once combined together well add the chunks of cod and mix again. It is important to make sure that every piece of cod is coated well in the marinade you have just made.
2. Now cover the bowl over and place in a refrigerator for 1 hour to let the fish absorb as much of the marinade as possible.
3. About 15 minutes before you remove the fish from the refrigerator you should now start heating up your barbecue. Put the grill at a height of about 4 to 6 inches above the heat source so that the fish will then cook on a medium to high heat.
4. As soon as the barbecue has heated up sufficiently you are now ready to start cooking the fish. Remove the fish from the marinade and thread on to wooden skewers that have been soaking in water for around 30 minutes and then place them on to the lightly oiled grill. Cook for around 17 to 19 minutes turning frequently to ensure that the fish doesn’t get burnt. When the flesh of the code turns opaque you can now remove from the heat and serve.
2. Now cover the bowl over and place in a refrigerator for 1 hour to let the fish absorb as much of the marinade as possible.
3. About 15 minutes before you remove the fish from the refrigerator you should now start heating up your barbecue. Put the grill at a height of about 4 to 6 inches above the heat source so that the fish will then cook on a medium to high heat.
4. As soon as the barbecue has heated up sufficiently you are now ready to start cooking the fish. Remove the fish from the marinade and thread on to wooden skewers that have been soaking in water for around 30 minutes and then place them on to the lightly oiled grill. Cook for around 17 to 19 minutes turning frequently to ensure that the fish doesn’t get burnt. When the flesh of the code turns opaque you can now remove from the heat and serve.
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