Cod loin tikka paratha wraps
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Cod loin tikka paratha wraps
A lighter, fresher take on curry night. If you like, swap the cod for any meaty fish you fancy – salmon and hake work beautifully, too.
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
418Kcal
Fat
19gr
Saturates
7gr
Carbs
30gr
Sugars
7gr
Fibre
3gr
Protein
31gr
Salt
1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the cod tikka
- 3 garlic cloves
- 10g peeled root ginger
- 1 red chilli, roughly chopped (deseeded if you wish)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1⁄2 tsp ground turmeric
- 2 tsp garam masala
- 1 tbsp tomato purée
- 1 tbsp rapeseed oil
- 75g natural yogurt
- 4 skinless cod loins (2 x 260g packs)
For the saag
- 2 tbsp rapeseed oil
- 1 onion, grated
- 2 garlic cloves, grated
- 10g peeled root ginger, grated
- 1 green chilli, finely chopped (deseeded if you wish)
- 2 tomatoes, chopped
- 2 tsp mustard seeds
- 1 tbsp garam masala
- 260g young spinach
- 100g kale, destemmed and leaves torn
To serve
- 4 onion parathas (we used Shana)
- natural yogurt
- crispy fried onions
- fresh mint, shredded
Step by step
- For the tikka, put all the ingredients apart from the cod in a food processor and blitz to a smooth paste. Season with salt. Pat the cod dry with kitchen paper and place in a shallow dish. Pour over the marinade and toss the loins so they are completely covered. Chill for around an hour.
- To make the saag, heat the oil in a large, deep frying pan and fry the onion, garlic, ginger and chilli for 4-5 minutes. Add the tomatoes, mustard seeds and garam masala and continue to cook for another 6-8 minutes, until the tomatoes are very soft. Add the spinach and kale to the pan, cover and cook on a low heat for 4-5 minutes, stirring occasionally until the greens have wilted and are soft. Season well and keep warm.
- Preheat the grill to medium. Transfer the cod loins to a baking tray and grill for 6-8 minutes, until cooked through.
- Meanwhile, cook the parathas following pack instructions. Top each paratha with some of the warm saag and a cod loin then serve with a dollop of yogurt, some crispy fried onions and shredded mint.
