Olive Magazine

Fried cod with tamarind and onion sambal

Published: March 16, 2018 at 4:01 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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



  • 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


  • 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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