Fried cod with tamarind and onion sambal

  • serves 2
  • Easy

Try our crispy cod with warm and punchy onion sambal. This easy recipe serves two and is ready in under an hour, a super simple midweek meal



  • onion 1, chopped
  • garlic 1 clove, crushed
  • ginger finely grated to make 1 tsp
  • plum tomatoes 4 medium, diced
  • palm sugar or soft brown sugar 2 tsp
  • tamarind paste 1 tbsp
  • dried chilli flakes a good pinch
  • lemon 1, 3/4 juiced, 1/4 cut into 2 wedges, to serve
  • sunflower oil 3 tbsp
  • skinless cod fillets 2 large
  • plain flour 1 tbsp
  • ground turmeric 1 tsp 
  • egg 1, beaten
  • ground almonds 75g
  • coriander leaves a handful, to serve
  • green veg blanched then dressed in sesame oil, to serve


  • Step 1

    Put the onion, garlic, ginger, tomatoes, sugar, tamarind, chilli flakes and lemon juice in a small pan with 1 tbsp of the oil and cook over a low heat for 30-35 minutes, stirring occasionally, or until the onions are really soft and golden. Keep warm.

  • Step 2

    Season the cod well, then mix the flour and turmeric in a bowl and dust the fillets all over. Put the beaten egg on a shallow plate, and tip the ground almonds onto another plate. Dip 1 fillet at a time into the egg, shake off any excess, then dip into the ground almonds to lightly coat.

  • Step 3

    Heat a non-stick frying pan with the remaining oil and fry the fish for 3 minutes or until golden and crisp, then carefully turn. Carry on frying until golden on the other side, and the fish flakes easily. Serve each fillet with a big spoonful of the sambal and scatter with coriander. Serve with a lemon wedge for squeezing over and some blanched green vegetables dressed in sesame oil.

Try more of our fish recipes here...

Cod with Tomato Bean Stew

Nutritional Information

  • Kcals 616
  • Fat 36g
  • Saturates 4.1g
  • Carbs 28.9g
  • Sugars 16.9g
  • Fibre 4.5g
  • Protein 41.7g
  • Salt 0.6g