Tomato and Tamarind Fish Curry Recipe

Introduction

This Tomato and Tamarind Fish Curry offers a delightful balance of tangy tamarind and fresh tomatoes, creating a rich, flavorful sauce that perfectly complements tender fish. It’s a simple and comforting dish that’s easy to prepare for any weeknight dinner.

Ingredients

• 500g fish fillets (such as cod or tilapia)
• 3 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 tablespoons cooking oil
• Salt to taste
• 1 cup water

Instructions

1. Step 1: Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
2. Step 2: Add chopped tomatoes, turmeric powder, chili powder, and salt. Cook until the tomatoes soften and begin to break down, about 5-7 minutes.
3. Step 3: Stir in tamarind paste and water, then bring the sauce to a gentle simmer.
4. Step 4: Add the fish fillets to the simmering sauce. Cover and cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Step 5: Adjust seasoning if needed and serve hot with steamed rice or flatbread.

Tips & Variations

• For a creamier curry, add coconut milk during the simmering stage.
• Use fresh tamarind pulp soaked in warm water if tamarind paste isn’t available.
• Try different fish varieties like salmon or snapper for varied flavors.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work well and can add a richer flavor if fresh tomatoes aren’t in season.

Is this curry spicy?

The chili powder can be adjusted to your preferred heat level, making this curry mild to moderately spicy.

Tomato and Tamarind Fish Curry Recipe

Print Recipe

★★★★★

5 from 190 reviews

Tomato and Tamarind Fish Curry is a tangy and flavorful South Asian-inspired dish combining the tartness of tamarind with the sweetness of ripe tomatoes and aromatic spices to create a rich, vibrant sauce that perfectly complements tender fish pieces. This curry is simmered gently to infuse the flavors, resulting in a comforting and hearty meal.

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

Ingredients

Scale 1x2x3x

Ingredients

• 500 grams fish fillets (such as tilapia, cod, or seer fish), cut into pieces
• 3 large ripe tomatoes, chopped
• 2 tablespoons tamarind paste
• 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 dried red chilies (optional)
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• 2 cups water

Instructions

1. Prepare the tamarind and tomato sauce: In a pan, heat oil over medium heat. Add mustard seeds and cumin seeds and let them splutter. Add finely chopped onions, garlic, ginger, and dried red chilies, sautéing until the onions are golden brown. Add turmeric powder, coriander powder, red chili powder, and stir well.
2. Add tomatoes and tamarind paste: Incorporate chopped tomatoes and cook until they soften and break down. Pour in tamarind paste mixed with water, stir, and bring the sauce to a gentle simmer. Cook the sauce for about 10-15 minutes until it thickens and the flavors meld together.
3. Cook the fish in the curry: Add the fish pieces carefully into the simmering sauce. Cover and cook for 8-10 minutes until the fish is cooked through and tender, turning gently midway to coat with the sauce.
4. Finish the curry: Sprinkle garam masala and adjust salt to taste. Simmer uncovered for another 2 minutes. Garnish with freshly chopped coriander leaves before serving.

Notes

• Choose firm white fish that won’t easily break apart during cooking.
• Adjust the amount of tamarind paste based on your preferred level of tanginess.
• Serve this curry hot with steamed rice or flatbreads like chapati or naan.
• For a thicker curry, reduce the amount of water or cook a bit longer to evaporate excess liquid.
• Dried red chilies can be omitted for a milder curry.

Keywords: fish curry, tamarind fish curry, tomato curry, South Asian fish recipe, spicy fish curry, traditional fish stew