Fish Curry with Tamarind
A tangy and flavorful South Asian fish curry that combines tender fish pieces with a rich, spicy tamarind-based sauce, perfect for a comforting meal.
Get the Best Experience
Available on iOS and Android. Download now and enjoy exclusive app-only deals
Ingredients
- 600 gramsfirm white fish fillets (e.g., cod, tilapia)
cut into 2-inch pieces
- 2 tablespoonstamarind pulp
- 1 cuphot water
for soaking tamarind
- 3 tablespoonsvegetable oil
- 1 teaspoonmustard seeds
- 1 teaspoonfenugreek seeds
- 1 largeonion
finely chopped
- 4 clovesgarlic cloves
minced
- 2 teaspoonsfresh ginger
grated
- 1 mediumgreen chili
slit lengthwise, optional
- 1 teaspoonturmeric powder
- 1 teaspoonred chili powder
adjust to taste
- 2 teaspoonscoriander powder
- 1 teaspooncumin powder
- 400 mlcoconut milk
- 1 teaspoonsalt
adjust to taste
- 2 tablespoonsfresh coriander leaves
chopped, for garnish
Instructions
Soak the tamarind pulp in 1 cup of hot water for 15 minutes to soften. Then squeeze and strain the tamarind water, discarding the solids. Set the tamarind extract aside.
Heat the vegetable oil in a deep pan or skillet over medium heat. Add the mustard seeds and fenugreek seeds. When they begin to splutter, add the finely chopped onion and sauté until golden brown, about 8 minutes.
Add the minced garlic, grated ginger, and slit green chili (if using). Sauté for 2 minutes until fragrant.
Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well and cook the spices for about 1-2 minutes to release their aroma.
Pour in the tamarind extract and coconut milk. Stir to combine and bring the mixture to a gentle simmer.
Add salt to taste. Carefully add the fish pieces to the simmering curry. Cover and cook on low heat for 10-12 minutes or until the fish is cooked through and tender, stirring gently once or twice to avoid breaking the fish.
Taste the curry and adjust seasoning as needed. Remove from heat.
Garnish with fresh chopped coriander leaves before serving.
