Cod in a tamarind, coriander & fenugreek sauce

20171012_211533.jpgI needed something fishy as brain food and to go with my leftover pumpkin curry, so what better than this recipe adapted from Persiana. It comes from the Bandar Sea area so is full of Pakistani/Indian influences, especially that characteristic sour/sweet taste. The original recipe calls for fenugreek leaves, which you can get in Indian grocery shops, but I chucked in a handful of the seeds instead. It is easy-peasy and very delicious.

Serves 4

rapeseed oil
1 large onion finely chopped
1 tbsp plain flour
6 garlic cloves, thinly sliced
1 inch fresh turmeric, peeled and finely chopped or 1 tsp ground turmeric
2 tsp dried fenugreek leaves, or handful of fresh or 1/2 tsp fenugreek seeds
1/2 tsp cayenne
pinch of jaggary or palm sugar
1 large bunch of coriander, finely chopped
1 tbs tamarind paste
500 ml warm water
4 cod steaks
salt and pepper

Method

Heat a large frying and pour in enough oil to cover the base. Fry the onions until golden and soft. Add the flour, stir it around to absorb the oil, add a splash more oil, together with the garlic. Don’t let the garlic burn! Add the turmeric, dried fenugreek or the seeds, cayenne and sugar and stir well

Stir in the coriander  and fresh fenugreek (if using) until it wilts, then add the tamarind paste diluted with the water. Reduce the heat, cover, and let it simmer. Leave a little gap so that excess water can evaporate.

Now lay the cod steaks over the sauce, spoon a bit over, season with salt and pepper, cover and cook until the steaks are just cooked and flake nicely (8-10 minutes).

Serve with rice, or your leftover veg curry! A green salad would be tasty too.

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