Tomato and Tamarind Fish Curry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
