Tantalising Tamarind, Fenugreek and Coriander Cod
I'm always on the look out for new flavour combinations and ingredients to try out in the kitchen, especially when I'm at home and I have more guinea pigs to test the results on! I made this dish for my parents while I was at home over Easter and it really went down a storm!
This dish has three main components that could be off-putting but please bear with me! Tamarind can now be found in every supermarket and it's one of those Middle Eastern flavourings that's going to be huge this time next year, so get ahead of the trend and get some for your fridge! As for fenugreek, I'm sure that if you have a look in your spice rack you'll find it there without even knowing you ever bought it! It's one of those spices that is rarely used and I'm telling you that this is the dish to revive it! Finally, coriander, hated by some and adored by the rest, up until recently it was my worst nightmare! However, for this recipe you blitz it until its very fine and it becomes more of a seasoning than an ingredient and I have to say I love it! Try something different and give this a whirl!
Tantalising Tamarind, Fenugreek and Coriander Cod
Serves 4
oil
1 large onion, finely chopped
1 tbsp plain flour
6 garlic cloves, bashed and thinly sliced
1 tsp turmeric
1 tbsp dried fenugreek
1 tsp cayenne pepper
pinch caster sugar
1 large bunch of coriander, stalks and leaves
1 tbsp tamarind paste
500ml warm water
4 cod fillets
sea salt and freshly ground black pepper
Put the coriander into your food processor and blitz until finely chopped.
Set a large frying pan over a medium heat and pour in enough oil to coat the base of the pan. Fry the onion until it becomes translucent and just begins to brown at the edges. Add the flour and stir into the onion well to cook it out, then drizzle in a little more oil and add the garlic slices. Add the turmeric, fenugreek, cayenne and sugar and stir well for 2 minutes.
Stir the coriander into the pan and cook until it begins to soften. Dissolve the tamarind paste into the warm water then pour the mixture into the pan, reduce the heat to low, partially cover with a lid and simmer for 15 minutes.
Once the cooking time has elapsed, season the cod fillets liberally on both sides with salt and pepper and lay them on top of the sauce in the pan, spooning over a little sauce onto each so that they are barely covered. Cover the pan with a lid and cook for a further 15 minutes. Serve immediately with rice and/or flatbreads.
This dish has three main components that could be off-putting but please bear with me! Tamarind can now be found in every supermarket and it's one of those Middle Eastern flavourings that's going to be huge this time next year, so get ahead of the trend and get some for your fridge! As for fenugreek, I'm sure that if you have a look in your spice rack you'll find it there without even knowing you ever bought it! It's one of those spices that is rarely used and I'm telling you that this is the dish to revive it! Finally, coriander, hated by some and adored by the rest, up until recently it was my worst nightmare! However, for this recipe you blitz it until its very fine and it becomes more of a seasoning than an ingredient and I have to say I love it! Try something different and give this a whirl!
Tantalising Tamarind, Fenugreek and Coriander Cod
Serves 4oil
1 large onion, finely chopped
1 tbsp plain flour
6 garlic cloves, bashed and thinly sliced
1 tsp turmeric
1 tbsp dried fenugreek
1 tsp cayenne pepper
pinch caster sugar
1 large bunch of coriander, stalks and leaves
1 tbsp tamarind paste
500ml warm water
4 cod fillets
sea salt and freshly ground black pepper
Put the coriander into your food processor and blitz until finely chopped.
Set a large frying pan over a medium heat and pour in enough oil to coat the base of the pan. Fry the onion until it becomes translucent and just begins to brown at the edges. Add the flour and stir into the onion well to cook it out, then drizzle in a little more oil and add the garlic slices. Add the turmeric, fenugreek, cayenne and sugar and stir well for 2 minutes.
Stir the coriander into the pan and cook until it begins to soften. Dissolve the tamarind paste into the warm water then pour the mixture into the pan, reduce the heat to low, partially cover with a lid and simmer for 15 minutes.
Once the cooking time has elapsed, season the cod fillets liberally on both sides with salt and pepper and lay them on top of the sauce in the pan, spooning over a little sauce onto each so that they are barely covered. Cover the pan with a lid and cook for a further 15 minutes. Serve immediately with rice and/or flatbreads.
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