Saturday, 8 March 2008

Spicy Coconut and Ginger Cod

This is a very tasty spicy cod recipe. The flavour of the coconut and spices really suits this fish. I would recommend that you use ethically fished cod of course.

Tamarind can be either fresh or dried. If using fresh just chop and add to the recipe with the garlic and chilli's. If using dried tamarind, add about 25 g to some 50 mL of boiling water. Leave to soak for about 15 minutes or so, breaking up the tamarind with a teaspoon. Sieve the liquid into the sauce.

This recipe takes about half an hour and should make enough for 4 people with some rice/ naan bread and vegetables.


  • 1 tablespoon oil
  • 1 onion, peeled and chopped finely
  • 1 tin chopped tomatoes
  • 200 mL coconut milk
  • 2 teaspoons fresh chopped ginger
  • 1 chilli, finely chopped
  • 1 teaspoon fresh tamarind or 25 g dried tamarind
  • 2 cloves garlic, finely chopped
  • 1 teaspoon sugar
  • 2 tablespoons fresh coriander
  • 1 large handful fine green beans
  • 4 large skinless cod fillets
Heat the oil in a large frying pan. Fry the onion for 5 minutes or until soft.

Add the ginger, chilli and garlic. Fry for another minute, then add the tomatoes, coconut milk and tamarind.

Add the sugar and season with salt and pepper. Bring to the boil and then leave to simmer for 3 minutes. Stir in about half the coriander leaves.

Add the fine beans to the sauce and stir. Gently place the pieces of cod in the frying pan and spoon over the sauce to cover the fish. Cover the frying pan, either with a piece of foil or a lid, and simmer gently for 6 minutes.

Serve with rice or a naan bread.

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