Indian · Dinner
Sour Fish Curry (Dairy-Free)
White fish fillet simmered in a tamarind-tinted, spiced curry built on mustard oil, turmeric, and green chilies, finished with tomato and curry leaves. Aromatic and tangy with a Bengali-style profile, served over steamed rice without dairy or cream.
$6
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
420Calories
39.8gProtein
15.2gFat
32.1gCarbs
6.8gSugar
3.4gFiber
520mgSodium
90mgChol
2.1gSat Fat
870mgPotassium
90mgCalcium
3.2mgIron
1.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-calorie
dairy-free
Instructions
1
Prep
Pat the fish fillet dry and rub with a pinch of turmeric and salt; thinly slice the onion, chop the tomato, mince the garlic, and grate the ginger.
2
Heat the mustard oil in a small pan over medium heat until shimmering, about 1 minute; add the mustard seeds and let them sputter for 15 seconds.
3
Add the onion, garlic, and ginger to the pan; sauté over medium heat 3 minutes until the onion turns soft and translucent at the edges.
4
Stir in the tomato, curry leaves, remaining turmeric, cumin, and green chili; simmer over medium-low heat 3 minutes until the tomato collapses into a rough pulp. Pour in the water and dissolved tamarind liquid, season with salt, and bring to a gentle simmer. Slide in the fish fillet and poach uncovered 8 minutes until it flakes easily with a fork. Simmer 2 more minutes to loosen the broth slightly, spooning it over the fish rather than stirring.
5
Plate
Spoon the fish and broth into a bowl alongside the warm basmati rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tbsp2 tbsp mustard oil
- 1/2 tsp1/2 tsp turmeric-ground, plus a pinch more for the fish rub
- 2 tbsp2 tbsp tamarind-paste, dissolved in 3 tbsp water
- 1/2 tsp1/2 tsp mustard-seed
- 1212 curry leaves
- 11 onion
- 11 tomato
- 22 green chili, slit lengthwise
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 1/2 tsp1/2 tsp cumin-ground
- pinch of salt
- 1 cup240ml water
- 1 cup200g basmati-rice-cooked, for serving
