Tomato and Tamarind Fish Curry Recipe

Introduction

This Tomato and Tamarind Fish Curry is a tangy and flavorful dish that balances the rich taste of fish with the bright acidity of tamarind and tomatoes. It’s a simple yet satisfying meal perfect for any day of the week.

Ingredients

• 500g fish fillets (such as cod or tilapia)
• 3 medium tomatoes, chopped
• 2 tablespoons tamarind paste
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 tablespoon oil
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Step 1: Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, cooking until they begin to pop.
2. Step 2: Add chopped tomatoes, turmeric, chili powder, and salt. Cook until tomatoes soften and form a thick sauce, about 8–10 minutes.
3. Step 3: Stir in tamarind paste and a little water if needed to adjust the consistency. Simmer the sauce for another 5 minutes.
4. Step 4: Gently add fish pieces to the sauce. Cover and cook for 8–10 minutes until the fish is cooked through and flakes easily.
5. Step 5: Garnish with fresh cilantro if desired and serve hot with rice or bread.

Tips & Variations

• Use firm white fish for best results and avoid overcooking to keep fish tender.
• If tamarind paste is not available, you can use fresh lime juice for acidity but adjust quantity to taste.
• Add chopped onions along with tomatoes for a richer base.
• For a creamier curry, stir in a few tablespoons of coconut milk after adding the tamarind paste.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave, adding a splash of water if the sauce has thickened too much.

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 before cooking and handle gently to prevent breaking the pieces apart in the curry.

Is this curry spicy?

The heat level depends on the chili powder used. You can adjust the amount or omit it for a milder flavor while still enjoying the tangy tamarind and tomatoes.

Tomato and Tamarind Fish Curry Recipe

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Tomato and Tamarind Fish Curry is a tangy and flavorful Indian-style curry that combines ripe tomatoes and sour tamarind to create a rich, savory sauce. Tender fish pieces are simmered gently in a spiced tomato-tamarind gravy, making it a perfect dish to enjoy with steamed rice or flatbreads.

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

Ingredients

Scale 1x2x3x

Fish

• 500 grams firm white fish fillets, cut into chunks (e.g. cod, tilapia, or kingfish)

Tomato and Tamarind Sauce

• 3 large ripe tomatoes, chopped
• 2 tablespoons tamarind paste
• 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ginger, grated
• 2 green chilies, sliced (optional)
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves for garnish
• 1 cup water (adjust as needed)

Instructions

1. Prepare the Tamarind Juice: Mix 2 tablespoons of tamarind paste with 1 cup of warm water and set aside to infuse while preparing the other ingredients.
2. Heat Spices: In a large skillet or saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds, and sauté until they begin to pop.
3. Sauté Aromatics: Add finely chopped onion to the pan and cook until translucent and golden, about 5-7 minutes. Then add minced garlic, grated ginger, and sliced green chilies; cook for an additional 1-2 minutes until fragrant.
4. Add Tomatoes and Spices: Add chopped tomatoes to the pan along with 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder, and salt to taste. Cook the mixture until the tomatoes break down and oil begins to separate from the masala, about 8-10 minutes.
5. Add Tamarind Water and Simmer Sauce: Pour in the prepared tamarind water, mix well, and bring the curry base to a gentle simmer. Allow it to cook for 10 minutes so that the flavors meld and the sauce thickens slightly.
6. Cook the Fish: Gently add the fish chunks to the simmering sauce. Cover and cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Stir carefully to avoid breaking the fish pieces.
7. Finish and Garnish: Adjust seasoning with salt as needed. Garnish with fresh chopped coriander leaves and serve hot with steamed rice or Indian flatbreads.

Notes

• Use firm white fish that hold well during cooking to prevent disintegration.
• If tamarind paste is unavailable, you can soak tamarind pulp in warm water and strain to get tamarind juice.
• Adjust the amount of green chilies and red chili powder to control the heat level.
• For a richer curry, a tablespoon of coconut milk can be added towards the end.
• Leftover curry can be refrigerated for up to 2 days and reheated gently.

Keywords: fish curry, tamarind, tomato curry, Indian fish recipe, tamarind fish curry, spicy fish curry