Tomato & Tamarind Fish Curry Recipe

Introduction

This Tomato & Tamarind Fish Curry brings a delightful balance of tangy and savory flavors perfect for any seafood lover. Quick to prepare, it combines fresh tomatoes and tangy tamarind with aromatic spices for a comforting meal.

Ingredients

• 500g firm white fish fillets
• 4 ripe tomatoes, chopped
• 2 tablespoons tamarind paste
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon chili powder (adjust to taste)
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 2 tablespoons cooking oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Step 1: Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, letting them sizzle until fragrant. Stir in garlic and ginger, cooking for about 1 minute.
2. Step 2: Add chopped tomatoes, turmeric, chili powder, and salt. Simmer the sauce gently for 10-15 minutes until the tomatoes break down and form a thick sauce.
3. Step 3: Stir in tamarind paste, mixing well to combine the tangy flavor into the sauce. Add a little water if the sauce is too thick.
4. Step 4: Carefully add the fish pieces to the sauce. Cover and cook on low heat for 8-10 minutes or until the fish is tender and cooked through.
5. Step 5: Garnish with fresh coriander leaves before serving. Enjoy with steamed rice or flatbread.

Tips & Variations

• You can substitute tamarind paste with lemon juice for a different tangy twist.
• Use coconut milk to make the curry creamier and milder.
• Adjust chili powder to control the heat level to your preference.
• Try this curry with other types of seafood like shrimp or firm tofu for a vegetarian version.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this curry?

Yes, frozen fish works well. Thaw completely and pat dry before adding to the sauce to prevent excess water diluting the curry.

Is tamarind paste difficult to find?

Tamarind paste is commonly available in Asian or Indian grocery stores and some supermarkets. It can also be ordered online if not found locally.

Tomato & Tamarind Fish Curry Recipe

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★★★★★

4.9 from 132 reviews

A tangy and flavorful Tomato & Tamarind Fish Curry that combines the rich acidity of tamarind with fresh tomatoes and aromatic spices, resulting in a comforting South Asian-style dish perfect for a wholesome meal.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: South Asian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Fish

• 500g firm white fish fillets (such as cod or tilapia), cut into chunks

Tomato & Tamarind Sauce

• 3 medium ripe tomatoes, chopped
• 2 tablespoons tamarind paste
• 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon salt
• 1 cup water
• 2 cloves garlic, minced
• 1 inch piece fresh ginger, minced
• 1 small onion, finely chopped
• Fresh cilantro for garnish

Instructions

1. Prepare the sauce: Heat vegetable oil in a pan over medium heat. Add mustard seeds and cumin seeds; let them splutter. Then add the chopped onions and sauté until soft and translucent. Add minced garlic and ginger and cook for a minute until fragrant.
2. Add spices and tomatoes: Stir in turmeric, ground coriander, chili powder, and salt. Add chopped tomatoes and cook them down until they become soft and saucy, about 8-10 minutes.
3. Add tamarind and water: Mix in tamarind paste and water, bringing the mixture to a gentle simmer. Let the sauce simmer and thicken slightly for 10 minutes, adjusting consistency as needed.
4. Cook the fish: Gently add the fish chunks into the simmering sauce. Cover the pan and cook for 7-10 minutes or until the fish is tender and cooked through, being careful not to over-stir to prevent breaking the fish.
5. Finish and garnish: Taste the curry and adjust seasoning if necessary. Garnish with fresh cilantro before serving. Serve hot with steamed rice or flatbreads.

Notes

• Use firm white fish to avoid the fish breaking apart during cooking.
• Tamarind paste can be adjusted according to your preferred level of tanginess.
• For a spicier curry, increase the chili powder or add fresh green chilies.
• This curry pairs well with steamed basmati rice or naan bread.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.

Keywords: tomato tamarind fish curry, South Asian fish curry, tangy fish curry recipe, easy fish curry, tamarind curry