I love the cultural history behind this dish. Tamarind within any dish gives a natural ‘tangy’ hit which I love, tamarind is also used in my favourite dish – pathia. Both have a similar ‘sweet & sour’ hit from the tamarind and sugar with chilli under notes.

This dish traditionally is a dish from South India. It’s usually hotter with more chilli but like all the dishes I cook, I adapt the recipe with less chilli in as again, I prefer flavour over heat.

This dish also suits monkfish due to the ‘meaty’ texture of the fish. However, sadly, monkfish in the so called supermarkets is hard to find. Which frustrates me massively being such a big fish fan. Hence I went with cod loin due to its thick meaty texture. However, what excited me about this dish was as mentioned – adapting it to suit me, plus poaching cod in this flavoursome tamarind curry which is another part of my education. First time I’ve poached fish in a curry rather than ‘cook’ fish.

Ingredients-

1/2 cup of vegetable oil

2 tsp of mustard seeds

1 tsp of cumin seeds

1 small dried chilli

1 onion diced

2 tbsp of garlic and ginger paste

450g of cod loin

1/2 tsp of turmeric

400g tinned tomatoes

1/4 tsp of chilli powder

2 tsp of tamarind paste

3 tbsp of brown sugar

1 tsp of salt

Handful of chopped coriander

Method –

Sprinkle the cod with the turmeric and set aside.

Heat the oil in a pan (you know I’m taking this serious the karahi pan comes out). Once the oil is hot, add the mustard seeds & cumin seeds. Fry until the mustard seeds start to pop and crackle.

Now we start to build the dish. Add the dried red chilli……

Followed by diced onion……

Then the garlic & ginger paste……give the pan a good stir and cook until the onion is nice and translucent.

Add the chopped tomatoes….I love Mutti brand, I’m a proper convert.

Give the pan a good stir. Bring this to a simmer and then simmer it for 5 minutes or so. This will reduce and thicken.

Add the chilli powder, salt, brown sugar and tamarind paste. Give this a big stir.

Then add a cup of water. Bring this to a rolling simmer. Simmer again for another 5 / 6 minutes.

Once the sauce has come together add your cod loin gently to the sauce.

Again, allow this to simmer for 3 / 4 minutes.

To finish the dish, add in the chopped coriander. Be careful when stirring as you don’t want to break up the cod.

I served mine an okra and potato curry side dish.

Be gentle when removing the cod from the sauce. The cod was perfectly white and flaked lovely.

The writing has helped me today due to recent issues. It’s been quite nice writing up the recipes I’ve used. I’m fully aware my posts aren’t read to the end but it helps me express my thoughts.

The recipe was inspired by Mowgli but I adapted it to suit me. I’m forever learning so this is still part of the journey.