Pan-fried Cod with Tamarind Salad

Pan-fried Cod with Tamarind Salad! This dish is a beautiful combination of the lovely light cod and the flavour packed sauce, spice mix and salad. You'll taste flavours of cumin, coriander, turmeric, chilli flakes, ginger, pomegranate and more!

Ingredients

4 x 200g cod pieces
25ml olive oil
25g butter
Salt and pepper
1 bay leaf

Spice Mix

1 tsp cumin seeds
1 tsp coriander seeds
½ tsp turmeric
1 tsp chilli flakes
½ tsp ground ginger

Salad

1 cucumber, diced
1 small bunch coriander, chopped
1 bunch mint, chopped
100g pomegranate seeds
1 chilli, sliced
50ml olive oil

Sauce

2 tbsp ghee
2 garlic cloves, crushed
2 tbsp of spice mix
3 tbsp tamarind chutney

Method

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Pound all the spices in a pestle and mortar.
Mix all of the ingredients together for the salad.
Heat a large non-stick pan and add the oil when hot. Fry the cod, skin side down, and season. Cook for 3 minutes, then add the butter, bay leaf, and a sprinkle of the spice mix. Then flip over and cook in the oven at 200c for another 5 minutes.
For the sauce, heat the ghee in a pan and fry the garlic for a minute until soft. Add the spice mix and cook gently for a minute. Then stir through the chutney.
To serve, spoon the salad onto plates, and top with the fish. Finish off by adding a spoon of the sauce on the side.

Ingredients

4 x 200g cod pieces
25ml olive oil
25g butter
Salt and pepper
1 bay leaf

Spice Mix

1 tsp cumin seeds
1 tsp coriander seeds
½ tsp turmeric
1 tsp chilli flakes
½ tsp ground ginger

Salad

1 cucumber, diced
1 small bunch coriander, chopped
1 bunch mint, chopped
100g pomegranate seeds
1 chilli, sliced
50ml olive oil

Sauce

2 tbsp ghee
2 garlic cloves, crushed
2 tbsp of spice mix
3 tbsp tamarind chutney

Method

Pound all the spices in a pestle and mortar.
Mix all of the ingredients together for the salad.
Heat a large non-stick pan and add the oil when hot. Fry the cod, skin side down, and season. Cook for 3 minutes, then add the butter, bay leaf, and a sprinkle of the spice mix. Then flip over and cook in the oven at 200c for another 5 minutes.
For the sauce, heat the ghee in a pan and fry the garlic for a minute until soft. Add the spice mix and cook gently for a minute. Then stir through the chutney.
To serve, spoon the salad onto plates, and top with the fish. Finish off by adding a spoon of the sauce on the side.