Tomato & Tamarind Fish Curry Recipe

Introduction

This Tomato & Tamarind Fish Curry offers a vibrant blend of tangy tamarind and fresh tomatoes, perfectly complementing tender fish. It’s a quick and flavorful dish ideal for a weeknight dinner or a special meal.

Ingredients

• 500g fish fillets, cut into pieces
• 3 medium tomatoes, chopped
• 2 tablespoons tamarind paste
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 2 cloves garlic, minced
• 1 inch ginger, grated
• Salt to taste
• Fresh coriander leaves for garnish
• Water as needed

Instructions

1. Step 1: Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add minced garlic and grated ginger. Sauté for a minute until fragrant.
2. Step 2: Add chopped tomatoes, turmeric, chili, and coriander powders along with salt. Cook on medium heat until tomatoes soften and the oil begins to separate from the masala, about 8-10 minutes.
3. Step 3: Stir in the tamarind paste and add a little water to achieve your desired curry consistency. Simmer the sauce gently for 5 minutes.
4. Step 4: Add the fish pieces to the simmering sauce. Cover and cook gently for 8-10 minutes or until the fish is cooked through and flakes easily.
5. Step 5: Garnish with fresh coriander leaves and serve hot with steamed rice or flatbreads.

Tips & Variations

• For a richer curry, add a splash of coconut milk near the end of cooking.
• Use firm white fish like cod, snapper, or halibut for best results.
• Adjust the tamarind paste to taste for more or less tang.
• Add a pinch of sugar if the tamarind makes the curry too sour.
• For extra heat, include chopped green chilies when sautéing the spices.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened. For best texture, avoid overcooking the fish when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tamarind concentrate instead of tamarind paste?

Yes, tamarind concentrate can be used but it’s more potent. Use less and adjust according to taste to avoid overpowering the curry.

What type of fish works best for this curry?

Firm white fish such as cod, snapper, or halibut hold up well in this curry without falling apart during cooking.

Tomato & Tamarind Fish Curry Recipe

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★★★★★

4.7 from 72 reviews

A tangy and flavorful Tomato & Tamarind Fish Curry that combines the richness of tamarind paste with fresh tomatoes and aromatic spices, resulting in a mildly spiced, comforting dish perfect for serving with rice or flatbreads.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Halal

Ingredients

Scale 1x2x3x

Fish Curry Ingredients

• 500g firm white fish fillets, cut into pieces
• 3 medium tomatoes, chopped
• 2 tablespoons tamarind paste
• 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• Salt to taste
• Fresh cilantro for garnish
• 200ml water

Instructions

1. Prepare the tempering: Heat oil in a deep skillet or saucepan over medium heat. Add mustard seeds and cumin seeds and sauté until they begin to pop.
2. Sauté aromatics: Add finely chopped onion, garlic, and ginger. Cook until onions turn golden brown, stirring frequently to avoid burning.
3. Add spices and tomatoes: Stir in turmeric, chili powder, and coriander powder. Cook for a minute to release their aroma, then add chopped tomatoes and cook until they soften and begin to break down.
4. Add tamarind paste and water: Mix in tamarind paste and pour in water. Stir to combine, bring the mixture to a gentle simmer, and let the sauce cook for about 10 minutes until slightly thickened.
5. Add fish: Gently place the fish pieces into the simmering sauce. Cover and cook on low heat for 8 to 10 minutes until the fish is cooked through and tender.
6. Season and garnish: Add salt to taste, stir gently to combine without breaking the fish. Garnish with freshly chopped cilantro before serving.

Notes

• Use firm white fish like cod, tilapia, or snapper for best results.
• Adjust chili powder to your heat preference.
• Tamarind paste can be substituted with lemon juice for a different sour note, though flavor will vary.
• Serve with steamed basmati rice or Indian flatbreads like chapati or naan.
• For a richer curry, coconut milk can be added along with water to balance the sourness.

Keywords: tomato tamarind fish curry, Indian fish curry, tangy fish curry, tamarind curry, seafood curry recipe