Ingredients
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1 ½ pounds boneless cod filets, cut into 2 inch pieces
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a bit of vegetable oil
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1 medium yellow onion, finely chopped
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1 tablespoon flour
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6 cloves garlic, peeled and thinly sliced (slivers)
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1 teaspoon turmeric
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2 teaspoons fenugreek
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1/2 teaspoon cayenne pepper
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¼ teaspoon cumin
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pinch of sugar
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1 medium bunch of cilantro, stalks and leaves finely chopped
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1 tablespoon tamarind paste
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2 ¼ cups (18 fluid ounces) of warm water
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sea salt and ground pepper, for seasoning
Directions
1
Done
|
Remove any bones from cod and rinse with cold water. Set aside or refrigerate until ready to cook. |
2
Done
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Place a large saute pan over medium heat and pour enough oil to coat the base of the pan. |
3
Done
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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
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Reduce heat to low and cover pan, leaving a small gap, and simmer for 15 minutes. |
9
Done
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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
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Season with a sprinkle of salt and ground pepper. |
11
Done
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Cover with lid and cook for another 15 minutes. |
12
Done
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to servePlace cod onto individual plates or a large serving plate and spoon over plenty of sauce. |