Tomato & Tamarind Fish Curry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
