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Fried Cod with Tamarind & Onion Sambal |
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| Serves 2 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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Ingredients |
1 onion, chopped
4 medium plum tomatoes, diced
2 tsp palm sugar or soft brown sugar
1 tbsp tamarind paste
1 lemon. 3/4 juiced. 1/4 cut into 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 parsley leaves, to serve
pak choi or other green veg
sesame oil., to serve
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Put the onion, tomatoes,
sugar, tamarind and lemon juice in a small pan with 1 tbsp
of the oil and cook over a low heat for 30-35 mins,
stirring occasionally, or until the onions are really soft
and golden. Keep warm.
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Season the cod, 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.
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Heat a non-stick frying pan
with the remaining oil and fry the fish for 3 mins 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 the parsley. Serve with a lemon
wedge for squeezing over and some blanched green
vegetables dressed in sesame oil.
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