If you’re anything like us, sometimes you’re in the mood for something really spicy. Like, knock your socks off spicy.  This could be anything from reaching for a bottle of fiery Sriracha to ordering what Sean calls ‘suicide chicken wings.’ Indian cuisine is often synonymous with heat, but in fact, there are a host of different flavors, textures, and of course, degrees of heat, depending on the dish. Most often, dishes with the most kick call for any number of fresh or dried chilli peppers or black peppercorn. I recently tried a new spice rub thanks to a recipe I found on MyFoodStory.com. I adapted it to make super spicy oven-baked cod. Because it packed so much heat, we paired the cod with a cold green and yellow zucchini mint raita. It was addictive. Piping hot out of the oven, the rich sharpness of the cod doused in a thick paste of red Kashmiri chilli powder, honey, and butter contrasted beautifully with the cool, smooth yogurt raita dotted with bits of fresh mint. Tucked into a warm flatbread, it made for for the perfect Saturday supper. We had it again the next night.

I combined some ground spices with a paste of ginger and garlic, along with honey and melted butter.

In a large glass bowl, I applied the spice rub to fresh wild-caught cod fillets and wrapped it tightly with plastic wrap. I let this marinate in the fridge for about an hour.

In a 400F oven, I baked the cod fillets uncovered for 15 minutes. Then I turned on the broiler for 5-8 minutes until they were nicely charred on top.

Super Spicy Cod (adapted) with Zucchini Mint Raita

Serves 6

Ingredients

• 2 lbs cod (around 8 fillets)
• 5 tablespoons Kashmiri red chilli powder (you can find this at an Indian grocer — please note you cannot substitute it with ground cayenne, which is far hotter)
• 3 tablespoons ginger-garlic paste
• 1/2 tablespoon black pepper
• 2 teaspoons ground cumin
• 4 tablespoons honey
• 3 tablespoons vinegar
• 1/2 cup melted butter
• 2 teaspoon salt
• 2 whole lemons (quartered)

Preparation

1. Mix together chili powder, ginger-garlic paste, black pepper, cumin, honey, vinegar, butter and salt into a smooth paste.
2. Apply the chili paste all over the cod fillets, into the crevices and under the skin wherever there are gaps.
3. Cover and marinate the cod for at least 30 minutes in the fridge (2 hours is best).
4. Preheat oven to 400F. Use an oven proof baking dish and add cod. Bake for 15 minutes uncovered. Turn on the broiler for 5-8 minutes to blacken for a nice charred top. Serve immediately, along with a squeeze of lemon on top.