Love seafood? This tamarind fish curry is full of mouthwatering flavours and distinctive aromas, thanks to the unique constituents used in cooking this dish. The special ingredient tamarind is a tangy fruit with a hint of sweetness. Tamarind is sold as a ripe dark brown fruit that is widely used in Indian cuisine, particularly in South Indian kitchens. The tamarind fish curry is mild and tasty curry, so if you are new to Indian cuisine, then this is an ideal dish for you to try.
The creaminess in this tamarind fish curry comes from the sesame seed and grated coconut (or dry coconut powder). Adding fenugreek seeds while roasting sesame seed and grated coconut gives tamarind fish curry a special aroma that really ignites your hunger, and also provides a hint of slightly bitter but inviting taste.
Traditional South Indian cuisine infuses smokiness by adding dried red chillies. This tamarind fish curry is a sophisticated recipe with exotic flavours. We are sure you will love it and enjoy it.
Let's cook
Tamarind Fish Curry
Recipe Facts
Here is Your Recipe
Kingfish (or Tilapia or Mackerel or any meaty fish) – 500 grams
Tamarind – 30 grams
Sesame seeds (white) – 2 tsp
Fenugreek seeds – 1/2 tsp
Coriander powder – 1 tsp
Garlic Ginger Paste – 1 tsp
Grated coconut – 1 tsp
Sunflower oil – 3 tbsp
Mustard seeds – 1/2 tsp
Cumin seeds (Jeera) – 1/2 tsp
Green chilli – 1 small
Onions – 3 medium sized
Red chilli – 1 medium sized
Turmeric powder – 1 tsp
Curry leaves – 2 sprigs
Coriander leaves – a small bunch (optional)
Soak tamarind in warm water.
Heat a pan and add sesame seeds, fenugreek seeds and grated coconut and roast for a couple of minutes and transfer into a jar of food processor.
Chop and fry onions until golden brown in 1 tablespoon oil and add to the same jar and make a paste.
Add the rest of the oil to the pan and fry mustard seeds, cumin seeds for a minute.
Add sliced curry leaves, green and red chillies and fry for another couple of minutes.
Now add garlic ginger paste and the sesame seeds/fenugreek seeds/grated coconut paste and cook for a couple of minutes. Squeeze the soaked tamarind and add this to cook for over ten minutes. Now add the fish pieces and let it simmer for another ten minutes until the fish is completely cooked.
Garnish with chopped coriander leaves.
Enjoy with plain rice or chapati, sure you will love!
Using meaty fish makes the tamarind flavours to infuse well.
Fresh ingredients give full flavours.
This tamarind fish curry goes well with rice, but try different carbs and let us know what you think? Cheers!
