Tomato & Tamarind Fish Curry Recipe

Introduction

This Tomato & Tamarind Fish Curry is a vibrant and tangy dish that beautifully balances the sweetness of tomatoes with the tartness of tamarind. It’s a comforting, flavorful meal perfect for seafood lovers looking to try something a little different.

Ingredients

• 500g fish fillets (such as cod or tilapia)
• 4 medium tomatoes, chopped
• 2 tablespoons tamarind paste
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste)
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 2 tablespoons cooking oil
• 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, cooking until they begin to pop. Then add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
2. Step 2: Add the chopped tomatoes, turmeric powder, chili powder, and salt. Cook down until the tomatoes soften and break apart, forming a thick sauce, about 8–10 minutes.
3. Step 3: Stir in the tamarind paste and add a little water if the sauce is too thick. Let it simmer gently for 5 minutes to blend flavors.
4. Step 4: Gently add the fish fillets to the simmering sauce. Cover and cook on low heat for 10–12 minutes or until the fish is tender and cooked through.
5. Step 5: Garnish with fresh coriander leaves and serve hot with steamed rice or your choice of bread.

Tips & Variations

• Use firm white fish for best results, as it holds up well in the curry without breaking apart.
• Adjust chili powder to make the curry milder or spicier according to your preference.
• For a richer flavor, you can add a splash of coconut milk during the simmering stage.
• If tamarind paste is unavailable, lemon juice can be a substitute, but start with less and adjust to taste.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave, adding a little water if the sauce has thickened. Avoid reheating fish multiple times to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this curry?

Yes, you can use frozen fish. Make sure to thaw it completely and pat dry before cooking to avoid excess water in the curry.

What can I serve with Tomato & Tamarind Fish Curry?

This curry pairs wonderfully with steamed basmati rice, naan, or roti. You can also enjoy it with a simple side of sautéed greens for a balanced meal.

Tomato & Tamarind Fish Curry Recipe

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4.6 from 441 reviews

A flavorful Tomato & Tamarind Fish Curry combining tangy tamarind and ripe tomatoes simmered with aromatic spices, resulting in a rich and delicious Indian-style seafood dish that is both tangy and savory.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Fish

• 500g firm white fish fillets, cut into chunks

Tomato & Tamarind Sauce

• 3 large ripe tomatoes, chopped
• 2 tablespoons tamarind paste
• 1 cup water
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1–2 green chilies, slit
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Prepare the Tamarind Sauce: Start by heating vegetable oil in a deep pan over medium heat. Add mustard seeds and cumin seeds and let them splutter. Then add finely chopped onions, garlic, ginger, and green chilies. Sauté until onions are translucent and fragrant.
2. Add Spices and Tomatoes: Stir in turmeric powder, coriander powder, red chili powder, and salt. Cook for a minute until the spices release their aroma. Then add the chopped tomatoes, cooking them down until soft and pulpy, about 8-10 minutes. Stir occasionally to prevent sticking.
3. Simmer with Tamarind: Mix in the tamarind paste and water, stirring well to combine everything into a smooth sauce. Reduce heat and let the sauce simmer gently for 10-12 minutes to meld the flavors and thicken slightly.
4. Add Fish and Cook: Gently add the fish chunks into the simmering sauce. Cover and cook for 8-10 minutes or until the fish is tender and cooked through. Be careful when stirring to keep the fish pieces intact.
5. Final Garnish and Serve: Once the fish is cooked, taste and adjust salt if needed. Garnish with freshly chopped coriander leaves. Serve hot with steamed rice or Indian breads.

Notes

• Use firm white fish like cod, tilapia, or snapper for best results.
• Adjust the amount of tamarind paste according to the desired tanginess.
• For a spicier curry, add more green chilies or red chili powder.
• This dish pairs beautifully with plain basmati rice or soft roti.
• Leftovers can be refrigerated and gently reheated, but add a little water if the sauce thickens too much.

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