Tomato & Tamarind Fish Curry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://famdishes.com/tomato-and-tamarind-fish-curry-recipe/
