Ingreadient :

• 300ml thick greek natural yoghurt
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp hot chilli powder
• 1 tsp turmeric
• 2 tbsp white wine vinegar
• 1 tbsp ginger paste
• 1 tb garlic paste
• 4 x 200g cod portions
• 25ml veg oil
• 180g butter
• 1 onion, diced
• 5-cm piece fresh ginger, chopped
• 3 garlic cloves, chopped
• 2 teaspoons black mustard seeds
• 1½ teaspoons turmeric
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 250g yellow split peas, soaked overnight in cold water and drained
• Parsley, roughly chopped

Direction :

1. For the dhal, melt the butter in the oil in a large saucepan over a medium to high heat. Add the chopped onion and fry, stirring regularly, for about 10 minutes, or until soft and golden.
2. Stir in the ginger and garlic and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1-2 minutes, then add the split peas and 750ml water. Then, reduce the heat to a simmer and cook the lentils for 30 minutes  until tender. You may have to add a little more water, depending on how large your pan is.
3. Finish with herbs and butter.
4. Heat a pizza oven to high temperature.
5. Mix all the marinade ingredients together, coat the cod, pop into a baking tray and cook until charred.
6. To serve, spoon the dhal onto plates, top with cod and parsley.