Tomato and Tamarind Fish Curry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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