Pan-fried Cod with Tamarind Salad - James Martin Chef

Ingredients

• 4 x 200g cod pieces
• 25ml olive oil
• 25g butter
• Salt and pepper
• 1 bay leaf
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp turmeric
• 1 tsp chilli flakes
• ½ tsp ground ginger
• 1 cucumber, diced
• 1 small bunch coriander, chopped
• 1 bunch mint, chopped
• 100g pomegranate seeds
• 1 chilli, sliced
• 50ml olive oil
• 2 tbsp ghee
• 2 garlic cloves, crushed
• 2 tbsp of spice mix
• 3 tbsp tamarind chutney
• Pound all the spices in a pestle and mortar.
• Mix all of the ingredients together for the salad.
• 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.