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Fried cod with tamarind and onion sambal

Fried cod with tamarind and onion sambal

Name: Fried cod with tamarind and onion sambal
Total time: 40 min
Yield: Serves 2
Ingredients: 1 onion chopped; 1 clove garlic crushed; finely grated to make 1 tsp ginger; 4 medium plum tomatoes diced; 2 tsp palm sugar or soft brown sugar; 1 tbsp tamarind paste; a good pinch dried chilli flakes; 1 lemon 3/4 juiced, 1/4 cut into 2 wedges, to serve; 3 tbsp sunflower oil; 2 large skinless cod fillets; 1 tbsp plain flour; 1 tsp ground turmeric; 1 egg beaten; 75g ground almonds; a handful coriander leaves to serve; blanched then dressed in sesame oil green veg to serve

Published: March 16, 2018 at 4:01 PM

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Serves 2

Easy

Total time: 40 mins

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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

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Ingredients

Nutrition

1 onion

chopped
1 clove garlic

crushed
finely grated to make 1 tsp ginger
4 medium plum tomatoes

diced
2 tsp palm sugar or soft brown sugar
1 tbsp tamarind paste
a good pinch dried chilli flakes
1 lemon

3/4 juiced, 1/4 cut into 2 wedges, to serve
3 tbsp sunflower oil
2 large skinless cod fillets
1 tbsp plain flour
1 tsp ground turmeric
1 egg

beaten
75g ground almonds
a handful coriander leaves

to serve
blanched then dressed in sesame oil green veg

to serve

Nutrition: per serving

kcal616
fat36g
saturates4.1g
carbs28.9g
sugars16.9g
fibre4.5g
protein41.7g
salt0.6g

Method

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.

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