Recipe: Keralan Cod and Spiced Coriander Chutney

Keralan Cod and Spiced Coriander Chutney


Serves 4

4 cod portions

1 small bunch fresh coriander chopped
1 clove garlic crushed
1 mild green chilli deseeded and chopped
1 ½ T mild curry powder or garam masala
2 T desiccated coconut or freshly grated coconut
2 T sunflower oil
1 T fish sauce
2 T honey (may need a squeeze more dependent on flavour)
1 lime juice and zest

Coriander chutney:
50g coriander leaves and stalks
2 green chillies
½ T root ginger chopped (about ½ inch)
1 garlic clove
1 lemon juice and zest
½ T roasted peanuts
80g natural yoghurt
¼ tsp flaked sea salt
2 pak choi trimmed


  1. Start by making the coriander chutney, wash and pick over the coriander and roughly chop.
  2. Roughly chop the green chillies, you can choose to keep the seeds in or out dependent on preference but some heat is good. Put both the coriander and chilli into a food processor.
  3. Peel the ginger and roughly chop, crush the garlic, zest and juice the lemons.
  4. Add both the ginger, garlic and lemon zest to the food processor and blend with the coriander and chilli until smooth.
  5. Once blended down, add a tablespoon of yoghurt to the mixture and blend.
  6. Remove from the processor and then fold through the rest of the yoghurt and season with the lemon juice.
  7. Preheat the oven to 190°C.
  8. Now make the marinade. Start by washing, drying and picking over the coriander, chop coarsley.
  9. Peel and crush the garlic, deseed and chop the chilli.
  10. Zest and juice the lime, using 1 T of the juice and zest of the whole lime.
  11. Finely chop the rest of the marinade ingredients and place them into a bowl.
  12. Prepare a piece of greaseproof paper to create a papillote case and then place the cod pieces in the paper.
  13. Cover with the marinade and bake in the oven for about 10-15 if thin fillets or until the fish is flaking away.
  14. Whilst the fish is cooking steam or saute the bok choy.
  15. Serve with coriander chutney and steamed bok choy.

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