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Fish Curry With Tomato and tamarind
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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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Lunch, Main Course - Non Vegetarian
Cuisine: South Indian
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!