Fried cod with tamarind and onion sambal
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1 onionchopped
- 1 clove garliccrushed
- finely grated to make 1 tsp ginger
- 4 medium plum tomatoesdiced
- 2 tsp palm sugar or soft brown sugar
- 1 tbsp tamarind paste
- a good pinch dried chilli flakes
- 1 lemon3/4 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 eggbeaten
- 75g ground almonds
- a handful coriander leavesto serve
- blanched then dressed in sesame oil green vegto 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.
