Ingreadient :

• 4 x 200g cod pieces
• 25ml olive oil
• 25g butter
• Salt and pepper
• 1 bay leaf
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp turmeric
• 1 tsp chilli flakes
• ½ tsp ground ginger
• 1 cucumber, diced
• 1 small bunch coriander, chopped
• 1 bunch mint, chopped
• 100g pomegranate seeds
• 1 chilli, sliced
• 50ml olive oil
• 2 tbsp ghee
• 2 garlic cloves, crushed
• 2 tbsp of spice mix
• 3 tbsp tamarind chutney

Direction :

1. Pound all the spices in a pestle and mortar.
2. Mix all of the ingredients together for the salad.
3. Heat a large non-stick pan and add the oil when hot. Fry the cod, skin side down, and season. Cook for 3 minutes,  then add the butter, bay leaf, and a sprinkle of the spice mix. Then flip over and cook in the oven at 200c for another 5 minutes.
4. For the sauce, heat the ghee in a pan and fry the garlic for a minute until soft. Add the spice mix and cook gently for a minute. Then stir through the chutney.
5. To serve, spoon the salad onto plates, and top with the fish. Finish off by adding a spoon of the sauce on the side.