Fish Curry With Tomato And Tamarind – Chepala Kura

Fish Curry With Tomato And Tamarind South Indian style is deliciously simple and hearty. It comes together very quickly. This easy fish curry recipe makes a great midweek lunch. The depth of flavour from the mix of aromatic spices just gets your taste buds going! Tasty, tangy and ready in no time at all, this South Indian fish dish is one you’ll be preparing again and again.

Fish Curry With Tomato And Tamarind Recipe:

If you love flavourful fish curry, this is right up your street! All of the different flavours come together very well. Nothing comes close to bringing the wow-factor to your lunch table like this South Indian fish curry with tomato and tamarind. Simply delicious in every way.

For this fish recipe, take 10 pieces of Seer Fish, wash it well and pat dry.

Place the fish pieces in a bowl and sprinkle salt, turmeric powder and red chilli powder.

Using your hands, gently rub the spices on the fish pieces so that they’re evenly coated. Keep aside for 15 minutes.

Meanwhile, soak a marble sized ball of tamarind in 1/2 cup of warm water for 10 minutes (or you can use tamarind paste). After 10 minutes, squeeze the tamarind and extract the juice. Keep aside.

Also finely chop onions, tomatoes, coriander leaves and slit the chillies.

Heat 3 tbsp. cooking oil in a non-stick skillet. Gently slide in the marinated fish and lightly fry the fish on both sides, about 2 minutes per side over medium-high heat.

Don’t crowd the pan; fry the fish in two batches and remove onto a plate. Keep aside.

In the same oil, splutter mustard seeds, fennel seeds, cumin seeds, fenugreek seeds and curry leaves and sauté for 30 seconds.

Then add the onions and green chillies and a teaspoon of salt.

Sauté till the onions turn golden brown.

Now tip in the ginger garlic paste and sauté for a minute.

Next add the chopped tomatoes, mix well and cook covered till the tomatoes turn glossy and soft.

Uncover and sprinkle turmeric powder, chilli powder, coriander powder and combine well.

Pour 2 tbsp. of tamarind extract (or tamarind paste) and mix well.

Add a cup water and simmer on medium flame for 1-2 minutes.

Then slide in the lightly fried fish and cook on medium flame.

Simmer the fish till it is just about cooked through and it easily flakes with a fork, about 8 minutes. Check seasoning.

Take off the flame and finally, garnish with coriander leaves.

Serve Tangy Fish Curry with Tomato and Tamarind with Plain Basmati Rice.

If you are searching for more seafood recipes, then do try out Fish Apollo.

Chepala Kura Recipe Details below:

Tomato and Tamarind Fish Curry

Tomato and Tamarind Fish curry is quick and easy to make with tons of flavour. The Indian spices combined with tamarind paste gives this fish dish a tangy flavour. Serve over Basmati rice to really absorb the rich flavours of the fish. Quick, healthy and completely satisfying, this fish meal is hard to beat.

Course Lunch, Main Course - Non Vegetarian

Cuisine South Indian

Prep Time 15

Cook Time 25

Total Time 40

Servings 5

Calories 409kcal

Author Shil

Ingredients

Marination:

10 pieces of Seer fish/vanjaram
1 tsp turmeric powder
1 ½ tsp chilli powder
½ tsp salt

For the Curry:

2 medium onions
2 medium tomatoes
2 green chillies
1 sprig of curry leaf
½ tsp mustard seeds
1/8 tsp fenugreek seeds
1 tsp fennel seeds
1 tsp cumin seeds
½ tbsp. ginger-garlic paste
½ tsp turmeric powder
2 tsp Kashmiri chilli powder
1 tsp coriander powder
2 tbsp. tamarind juice or tamarind paste
1 cup water
1 tbsp. coriander leaves
3 tbsp. oil

Instructions

Clean and wash the fish pieces well. Pat dry.
Take the fish pieces in a medium bowl and sprinkle salt, turmeric and chili powder. Lightly rub the spices on the fish pieces and allow to marinate for about 15 minutes.
In the meantime, soak a little tamarind in ½ cup of water for about 10 minutes; then squeeze the tamarind to extract the juice and keep aside. You can also use tamarind paste.
Then chop the onions, tomatoes and coriander leaves finely. Slit the green chillies.
Heat oil in a frying pan and shallow fry the fish pieces on both sides until they turn slightly brown. Remove and keep aside.
Sizzle mustard seeds, cumin seeds, fenugreek seeds and fennel seeds in the same oil.
Then add the finely chopped onions, green chillies and a teaspoon of salt and sauté till the onions turn brown.
Tip in the ginger garlic paste and fry till the raw small goes away.
Next put in the chopped tomatoes and mix well. Cover with a lid and cook till the tomatoes become mushy.
Now add all the spice powders - turmeric powder, Kashmiri chili powder and coriander powder. Mix well and cook on low heat till the oil separates.
Pour 2 tbsp. of tamarind water or tamarind paste and about 1 cup of water. Simmer over medium heat for a couple of minutes.
Then add the lightly fried fish pieces and simmer over medium heat till done.
Finally garnish with coriander leaves.
Serve Tomato and Tamarind Fish Curry with steamed rice!