FOR THE MARINADE
2 tablespoons plain non-fat yogurt
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
2 tablespoons Kashmiri curry paste
2 tomatoes – finely chopped
1 teaspoon soy sauce
1 teaspoon white vinegar
1½ teaspoons citric acid powder
2 eggs, beaten
1 tablespoon mild chili powder or more to taste
2 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon ground turmeric
Salt and pepper to taste
FOR THE COD
4 thick cod fillets
2 teaspoons grape seed oil
1 lemon, cut into wedges
2. Place the fish in the marinade and allow to marinate for 30 minutes.
3. While the fish is marinating, preheat oven to 200c (400c).
4. Pour the rapeseed oil onto a baking tray and spread it out evenly with your fingers.
5. Place the marinade coated fish on the oiled tray and bake for 30 minutes or until nice and brown.