Tamarind Fish Curry Recipe

Name: Tamarind Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 160 g shallots; candlenuts; 12 g galangal (lengkuas); 6 g peeled garlic; 3 stalks lemongrass (sliced); 8 g fresh turmeric or 2 teaspoons turmeric powder; dried chili (soaked in hot water for 15 minutes and drained); 16 g asian shrimp paste (belachan); ½ cup oil; 3 tablespoons tamarind pulp; 2 ½ cups water; salt; sugar (optional); 1 bud ginger flour (finely chopped); 800 g stingray (sliced); 8 -10 ladyfingers (steamed)

Servings: persons

160 g shallots
candlenuts
12 g galangal (lengkuas)
6 g peeled garlic
3 stalks lemongrass (sliced)
8 g fresh turmeric or 2 teaspoons turmeric powder
dried chili (soaked in hot water for 15 minutes and drained)
16 g asian shrimp paste (belachan)
½ cup oil
3 tablespoons tamarind pulp
2 ½ cups water
salt
sugar (optional)
1 bud ginger flour (finely chopped)
800 g stingray (sliced)
8 -10 ladyfingers (steamed)

1
Heat in oil over low fire and saute ground spice paste till oil and paste seperates and fragrant.
2
(About 15 minutes).
3
Mix the tamarind pulp with water and strain the water to get tamarind juice.
4
Add in to the spice paste and bring it to boil on slow fire.
5
Simmer for about 10-15 minutes.
6
Add in ginger flower and fish.
7
Simmer for 5 minutes or until fish is cooked.
8
Served with ladys fingers.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 160 g shallots, candlenuts, 12 g galangal (lengkuas), 6 g peeled garlic, and more.

Yes, Tamarind Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tamarind Fish Curry

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