Tomato & Tamarind Fish Curry Recipe

Introduction

This Tomato & Tamarind Fish Curry brings together tangy tamarind and fresh tomatoes for a vibrant and flavorful dish. Perfect for those who enjoy a balance of sour and savory notes, this curry is both simple and satisfying.

Ingredients

• 500g fish fillets, cut into pieces
• 3 medium tomatoes, chopped
• 2 tablespoons tamarind paste
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 tablespoon oil
• Salt to taste
• Fresh coriander for garnish (optional)

Instructions

1. Step 1: Heat oil in a pan over medium heat. Add cumin and mustard seeds and let them crackle. Add chopped tomatoes, turmeric, chili powder, and salt. Cook, stirring occasionally, until tomatoes soften and break down into a thick sauce.
2. Step 2: Stir in tamarind paste and a little water if needed to adjust the consistency. Bring the sauce to a simmer.
3. Step 3: Gently add the fish pieces to the sauce. Cover and cook for 8–10 minutes until the fish is tender and cooked through.
4. Step 4: Garnish with fresh coriander if desired and serve hot with steamed rice or flatbread.

Tips & Variations

• Use tamarind concentrate mixed with water if tamarind paste is unavailable.
• Adjust chili powder to your heat preference or add fresh green chilies for extra spice.
• Try using firm white fish like cod or tilapia for best results.
• Add a splash of coconut milk for a creamier curry variation.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid breaking up the fish too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tamarind instead of tamarind paste?

Yes, soak a small piece of dried tamarind in warm water for 15 minutes, then strain and use the liquid in place of tamarind paste.

What type of fish works best in this curry?

Firm white fish like cod, tilapia, or snapper hold up well and absorb the flavors nicely without falling apart.

Tomato & Tamarind Fish Curry Recipe

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4.9 from 137 reviews

This Tomato & Tamarind Fish Curry is a tangy and flavorful coastal Indian dish that blends the richness of tamarind and fresh tomatoes with aromatic spices. The fish is simmered gently in the sauce until tender and infused with bold, savory flavors, making it a perfect meal served with rice or flatbread.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Halal

Ingredients

Scale 1x2x3x

Fish

• 500g firm white fish fillets (such as cod or tilapia), cut into pieces

Tomato Base

• 3 large ripe tomatoes, chopped
• 2 tbsp tamarind paste
• 1 cup water

Spices & Flavorings

• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Prepare the spice base: Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds and allow them to splutter. Then add chopped onions, garlic, and ginger. Sauté until onions are translucent and aromatic.
2. Add spices and tomatoes: Stir in turmeric, coriander, and chili powders. Add the chopped tomatoes and cook down until the tomatoes are soft and the oil starts to separate from the masala, about 5-7 minutes.
3. Simmer the sauce: Mix tamarind paste with water and pour into the pan. Stir well and bring to a gentle simmer. Let the sauce cook uncovered for 8-10 minutes to develop flavor and thicken slightly.
4. Cook the fish: Add fish pieces to the simmering sauce. Cover the pan and cook gently for 8-10 minutes, or until the fish is cooked through and tender, being careful not to over-stir to avoid breaking the fish.
5. Finish and serve: Adjust salt to taste. Garnish with fresh coriander leaves before serving hot with steamed rice or Indian bread.

Notes

• Use firm white fish that hold shape well during cooking.
• Adjust tamarind paste quantity based on desired tartness.
• Serve immediately for best texture of the fish.
• For a spicier curry, increase chili powder or add fresh green chilies.

Keywords: tomato tamarind fish curry, Indian fish curry, tangy fish curry, tamarind fish recipe, coastal Indian cuisine