A delicious way to add spice to Cod. The sauce combines turmeric, cayenne, tamarind, coriander and fenugreek and when poured over the cod. It is an explosion of flavours
INGREDIENTS Serves 4
600g boneless cod filets, cut into 5 cm pieces
a splash of vegetable oil
1 large onion, finely chopped
1 tablespoon flour
6 cloves garlic, peeled and thinly sliced
1 teaspoon turmeric
2 teaspoons dried fenugreek leaves
1/2 teaspoon cayenne pepper
¼ teaspoon cumin
pinch of sugar
1 large bunch of coriander finely chopped
1 tablespoon tamarind paste
500 ml of warm water
sea salt and ground pepper
METHOD
Remove any bones from cod and rinse with cold water. Set aside or refrigerate until ready to cook.
Place a large saute pan over medium heat and pour enough oil to coat the base of the pan. Fry the onion until it becomes translucent and turns golden on the edges, about 5 minutes. Add the flour and coat the onions well, now add a drizzle of oil into the pan and add the garlic slivers, cooking 1-2 minutes until they become fragrant.
Add the turmeric, fenugreek, cayenne pepper and sugar and stir for 1-2 minutes.
Dissolve the tamarind paste into the warm water, then pour into pan.
Reduce heat to low and cover pan, leaving a small gap, and simmer for 15 minutes.
After 15 minutes, season the cod with a little salt and pepper, then lay each piece in the sauce, spooning just enough sauce over them to slightly cover each piece of fish. Season with a sprinkle of salt and ground pepper. Cover with lid and cook for another 15 minutes.
To serve: place cod onto individual plates or a large serving plate and spoon over plenty of sauce. Serve with plain basmati rice.
Original Recipe Sabrina Ghayour
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