Indian · Dinner
Sour Fish Curry Bowl
Flaky white fish simmered in a tangy, tamarind-soured broth with turmeric, mustard seed and curry leaf, ladled over steamed rice. The Bengali-style kadhi-adjacent curry balances sourness against gentle heat, finished with cilantro and a squeeze of lime, served bowl-style for an everyday weeknight meal.
$6
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
481Calories
39.2gProtein
24.3gFat
30.1gCarbs
8.9gSugar
4.1gFiber
1310mgSodium
90mgChol
3.1gSat Fat
980mgPotassium
95mgCalcium
2.6mgIron
2.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Thinly slice the onion. Mince the garlic. Grate the ginger. Chop the tomato and cilantro. Slit the green chili. Rub the fish chunks with turmeric and salt; set aside.
2
Fry
Heat mustard-oil in a pan over medium-high heat until it shimmers, about 1 minute. Shallow-fry fish 2 minutes per side until lightly golden and firm; transfer to a plate.
3
Bloom
Add mustard seed to the same oil over medium heat and cook 20–30 seconds until they pop, then add curry leaves and fry 10 seconds until glossy and crisp.
4
Sauté
Add sliced onion to the pan over medium heat and cook 4 minutes, stirring occasionally, until softened and lightly golden at the edges.
5
Bloom
Stir in minced garlic, grated ginger and remaining turmeric; cook over medium heat 1 minute until fragrant and the mixture darkens slightly.
6
Simmer
Add chopped tomato, slit chili, tamarind paste, water and remaining salt to the pan over medium heat; bring to a simmer and cook 6 minutes uncovered until the tomato breaks down and broth thickens slightly.
7
Poach
Gently slide the fried fish back into the broth and simmer over medium-low heat 4 minutes until the fish flakes easily with a fork, keeping heat gentle to preserve fish integrity.
8
Plate
Spoon rice into a bowl, ladle the fish and broth over the top, and finish with chopped cilantro and a squeeze of lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tbsp2 tbsp tamarind paste
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp mustard-seed
- 1616 curry leaves
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 22 small tomato
- 22 green chili-fresh
- 4 tbsp4 tbsp mustard-oil
- 1 cup240ml water
- 1 tsp1 tsp salt, divided
- 5.2 oz150g cooked basmati rice, for the bowl
- 2 tbsp2 tbsp cilantro, to finish
- 22 lime wedge, to finish
