The Professional Chef Discovers Alaska Seafood Spice Pantry Recipes
BLACK COD POACHED IN SPICED TAMARIND SAUCE (INDIA)
Yield: 10 servings
Method
- In a large frying pan, heat the oil over medium high heat. Add mustard seeds, fenugreek seeds, dried red pepper and curry leave; cover and cook until the mustard seeds begin to pop.
- Uncover, add onion and fry over medium-high heat until the edges of the onions are nicely browned. Season with salt and pepper to taste.
- Reduce heat to medium; add spice mixture, serrano chile, ginger, and ¼ cup water. Fry 2 to 3 minutes, stirring constantly.
- Strain tamarind water mixture, reserving the liquid.
- Add reserved tamarind juice, coconut milk and 1/3 cup water; stir to combine thoroughly. Simmer about 2 to 5 minutes. Season with salt.
- Cut cod into 2-in. strips. Season to taste with salt and pepper; set aside.
- Add fish pieces to the pan in a single layer—do not stack. Spoon sauce over pieces and continue simmering until fish is opaque, about 4 to 5 minutes, gently turning pieces over if necessary. Taste for salt.
- Fish will be very tender; transfer carefully to a serving dish, pour remaining sauce over.
Suggested Sides: Basmati Rice, Green Beans with Popped Mustard Seeds and Coconut
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