Indian spiced cod and sweet-potato puree with lentils

Name: Indian spiced cod and sweet-potato puree with lentils
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 500 g sweet potato; 1 toe garlic; 200 g Red lentils; 1 baking flour; 4 el wheat flour; 2 el curry madras; 250 g fresh cod fillet; 100 ml peanut oil; 3 el Greek yoghurt

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the sweet potatoes and cut into equal pieces. Cut the garlic into slices.
Cook together with the lentils in water with salt in 20 minutes until done.
Meanwhile, distribute the cauliflower in small florets and boil 8 minutes in water with salt. Drain and drain in a sieve.
Mix the flour with the curry madras. Divide the cod into four equal pieces.
First roll the cod and then the cauliflower florets through the flour mixture. Season with pepper and salt.
Heat the peanut oil in a frying pan and fry the cauliflower in 2 parts in 4 min. Around golden brown and crispy.
Scoop out of the pan with a slotted spoon and drain on kitchen paper.
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.
Drain the sweet potatoes and lentils and stamp together with the yogurt with the puree pestle into a creamy puree.
Season with (freshly ground) pepper and possibly salt. Serve with fried cod and cauliflower.