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ASUAYAN
Indian spiced cod and sweet-potato puree with lentils
Indian spiced cod and sweet-potato puree with lentils
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Ingredients
Directions
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Peel the sweet potatoes and cut into equal pieces. Cut the garlic into slices.
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Cook together with the lentils in water with salt in 20 minutes until done.
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Meanwhile, distribute the cauliflower in small florets and boil 8 minutes in water with salt. Drain and drain in a sieve.
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Mix the flour with the curry madras. Divide the cod into four equal pieces.
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First roll the cod and then the cauliflower florets through the flour mixture. Season with pepper and salt.
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Heat the peanut oil in a frying pan and fry the cauliflower in 2 parts in 4 min. Around golden brown and crispy.
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Scoop out of the pan with a slotted spoon and drain on kitchen paper.
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Fry the cod in the remaining oil in 5 min. Golden brown and crispy. Turn halfway. Scoop out of the pan and drain on kitchen paper.
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Drain the sweet potatoes and lentils and stamp together with the yogurt with the puree pestle into a creamy puree.
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Season with (freshly ground) pepper and possibly salt. Serve with fried cod and cauliflower.
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Nutrition
615Calories
Sodium4% DV100mg
Fat32% DV21g
Protein60% DV30g
Carbs24% DV71g
Fiber44% DV11g
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