Seared Cod Masala Recipe
toddy shop style tangy and spicy gravy with malabar tamarind. chef recommends kerala rice or kerala parotta
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare Malabar Tamarind
Soak the Malabar tamarind in warm water for about 15 minutes, then extract the pulp and set aside.
Add Aromatics
Stir in ginger-garlic paste, green chilies, and curry leaves. Sauté for another 2-3 minutes until fragrant.
Cook Tomatoes and Spices
Add chopped tomato, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes break down and the oil starts to separate.
Add Cod and Tamarind
Gently add the cod fillets to the pan, followed by the tamarind pulp. Mix gently to coat the fish in the gravy.
Simmer
Cover the pan and let it simmer for about 10 minutes until the cod is cooked through and flakes easily.
Serve
Check seasoning and adjust if necessary. Serve hot with Kerala rice or Kerala parotta.
