Indian · Dinner
Tamarind Fish Curry
White fish fillet simmered in a tangy tamarind and coconut milk curry, seasoned with mustard seed, curry leaf, turmeric, and dried chili, with onion and tomato forming the base. The sauce is sour, mildly hot, and slightly sweet, served over steamed rice with fresh cilantro.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
430Calories
40.2gProtein
18.9gFat
28.6gCarbs
8.1gSugar
4.8gFiber
780mgSodium
88mgChol
10.4gSat Fat
980mgPotassium
95mgCalcium
3.4mgIron
2.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-calorie
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Cut the fish into large chunks. Mix tamarind paste with 3 tablespoons water. Slice the onion, mince garlic and ginger, chop tomato.
2
Heat the oil in a small saucepan over medium heat. Add mustard seed and curry leaves, cook 30 seconds until seeds pop and leaves crackle.
3
Add the onion to the saucepan and cook over medium heat 4 to 5 minutes, stirring often, until softened and lightly golden.
4
Stir in garlic, ginger, turmeric, chili powder, and torn dried chili. Cook over medium heat 1 minute until fragrant and the mixture darkens.
5
Add tomato and cook over medium heat 3 minutes, mashing lightly, until it breaks down into a thick paste.
6
Pour in tamarind water and coconut milk, season with salt, and bring to a gentle simmer over medium-low heat, stirring to combine.
7
Lower the fish chunks into the simmering sauce and cover. Poach over low heat 8 to 10 minutes until fish flakes easily.
8
Rest the curry covered for 10 minutes.
9
Plate
Spoon the curry and fish over the cooked basmati rice and scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g white fish fillet
- 2 tbsp2 tbsp tamarind paste
- 160ml160ml coconut milk
- 11 onion
- 90g90g tomato
- 2 tsp2 tsp mustard seed
- 1616 curry leaves
- 1 tsp1 tsp turmeric
- 1 tsp1 tsp chili powder
- 22 dried chili
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp salt
- 4 tbsp4 tbsp cilantro
