Tamarind Fish Curry | How to make Tamarind Fish Curry

By Taruna Deepak  |  12th May 2016  |  
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  • Tamarind Fish Curry, How to make Tamarind Fish Curry
Tamarind Fish Curryby Taruna Deepak
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Video for key ingredients

  • How to make Coconut Milk

About Tamarind Fish Curry Recipe

This fish curry has a wonderful balance of hot, sweet, sour and spicy flavors. It is easy and fast to cook, making it ideal for a summer curry. Serve with steamed rice for a lip smacking meal.

Tamarind Fish Curry

Ingredients to make Tamarind Fish Curry

  • 550 - 600 grams Fish fillets (I used Rohu but any firm white fleshed fish would do)
  • 2 tbsp plus 2 tbsp oil
  • 1 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 3/4 C sliced shallots (small sized onions)
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 and 1/2 tsp tamarind Paste (I used store brought one)
  • 8 - 10 curry leaves
  • 1 tbsp coriander powder
  • 1 tsp Red Chili Powder (+ / -)
  • 1 tsp Paprika or Degi Mirch (also called Kashmiri Lal Mirch)
  • 1/2 tsp turmeric powder
  • salt to taste (plus to wash the fish)
  • 200 mls coconut Milk (I used store brought)
  • 1/2 C water
  • 2 tbsp chopped fresh Cilantro (fresh coriander)

How to make Tamarind Fish Curry

  1. Dilute the tamarind paste using 1/2 cup water and set aside.
  2. Wash the curry leaves and set aside.
  3. Clean the fish and wash it once. Drain the water and sprinkle some salt over the fish and let it sit for 2 minutes. Wash the fish again and drain any excess water or pat dry it.
  4. In a heavy bottom non stick pan, heat 2 tbsp oil (add more if required) and shallow fry the fish in batches (on high heat) till the fish turns just golden (approximately half a minute each side)
  5. Remove the fillets on an absorbent sheet or kitchen towel to remove excess oil.
  6. In the same pan that you fried the fish, add 2 tbsp of oil. Heat the oil and add the mustard seeds and fenugreek seeds. Once they begin to crackle, add the onions. On medium high heat, fry the onions till they turn golden in colour.
  7. Add ginger garlic paste and fry till they become aromatic and golden in colour. Add the curry leaves.
  8. Reduce the heat and add the tamarind water. Along with it add the dry spices and salt. Increase the heat to medium high again and saute till the water is almost absorbed.
  9. Now add the coconut milk and reduce the heat again (to prevent the coconut milk from splitting). Add the fried fish pieces and very gently stir the curry.
  10. Add the remaining 1/4 Cup water and increase the heat and let the curry come to a boil. Reduce the heat again to minimum and allow the curry to simmer covered for 3 - 4 minutes.
  11. Garnish with chopped fresh coriander and serve hot with steamed rice.
  12. Note: Adjust the amount of chilies and tamarind as per taste. If the tamarind seems to be more, add some coconut milk or half a tea spoon of sugar.
  13. Note: I suggest you cook this curry at least an hour before you intend to serve it to help steep the flavors. This way the curry tastes much better than when served immediately. In fact it tastes even better the next day.

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