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cod in tamarind, cilantro and fenugreek sauce

Fish or cod can often be served in delicate sauces or with very simple ingredients but here is a recipe that brings lots of spice to your plate.  The melange of tumeric, cayenne, tamarind, cilantro with the acid sweetness of fenugreek poured over the flaky, meaty texture of cod is pure pleasure.

This recipe is directly from Sabrina Ghayour who is one of my favorite cookbook authors of Persian food.  All her recipes elevate the senses and bring you directly into the delights of her Persian kitchen.  The best of all this recipe is quite easy despite its list of fancy ingredients.

cod in tamarind, cilantro and fenugreek sauce

Fish or cod can often be served in delicate sauces or with very simple ingredients but here is a recipe that brings lots of spice to your plate.  The melange of tumeric, cayenne, tamarind, cilantro with the acid sweetness of fenugreek poured over the flaky, meaty texture of cod is pure pleasure.

This recipe is directly from Sabrina Ghayour who is one of my favorite cookbook authors of Persian food.  All her recipes elevate the senses and bring you directly into the delights of her Persian kitchen.  The best of all this recipe is quite easy despite its list of fancy ingredients.

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Ingredients

Recipe serves: 4
1 ½ pounds boneless cod filets, cut into 2 inch pieces
a bit of vegetable oil
1 medium yellow onion, finely chopped
1 tablespoon flour
6 cloves garlic, peeled and thinly sliced (slivers)
1 teaspoon turmeric
2 teaspoons fenugreek
1/2 teaspoon cayenne pepper
¼ teaspoon cumin
pinch of sugar
1 medium bunch of cilantro, stalks and leaves finely chopped
1 tablespoon tamarind paste
2 ¼ cups (18 fluid ounces) of warm water
sea salt and ground pepper, for seasoning
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thoughts&stories

Persia is a part of the world that is also rich in traditions and history.  A place often under appreciated for its important contribution to literature, art, science and cuisine called Persia or modern day Iran.  Sadly there is a strong divide between most of the western world and Iran but its ancient culture created much of the foundation in our modern world today, and is as significant as the influences of ancient Greece.

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cod in tamarind, cilantro and fenugreek sauce
  • time
    30 minutes
  • serves
    4
  • skill level
    Medium

Ingredients

Directions

1
Done

Remove any bones from cod and rinse with cold water. Set aside or refrigerate until ready to cook.

2
Done

Place a large saute pan over medium heat and pour enough oil to coat the base of the pan.

3
Done

Fry the onion until it becomes translucent and turns golden on the edges, about 5 minutes.

4
Done

Add the flour and coat the onions well.

5
Done

Add another drizzle of oil into the pan and add the garlic slivers, cooking 1-2 minutes until they become fragrant. Do not let them burn!

6
Done

Add the turmeric, fenugreek, cayenne pepper and sugar and stir for 1-2 minutes.

7
Done

Dissolve the tamarind paste into the warm water, then pour into pan.

8
Done

Reduce heat to low and cover pan, leaving a small gap, and simmer for 15 minutes.

9
Done

After 15 minutes, season cod with a little salt and pepper, then lay each piece in the sauce, spooning just enough sauce over them to slightly cover each piece of fish.

10
Done

Season with a sprinkle of salt and ground pepper.

11
Done

Cover with lid and cook for another 15 minutes.

12
Done

to serve

Place cod onto individual plates or a large serving plate and spoon over plenty of sauce.