Tamarind Fish Curry Recipe Recipe

Name: Tamarind Fish Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fillets king fish (or any firm fleshed sea fish) about 6 ounces each; 1 teaspoon turmeric powder; Kosher salt; 11/2 tablespoons vegetable oil; 3 medium cloves garlic sliced fine; 6 curry leaves; 1 1/2 teaspoon red chilli powder; 1 teaspoon coriander powder; 2 teaspoons cumin powder; 1 teaspoon toasted and ground fennel seeds; 1 tablespoon tamarind soaked in 1 1/2 cup water; 2 teaspoons rice flour dissolved in 1/4 cup water

Servings: persons

4 fillets king fish (or any firm fleshed sea fish) about 6 ounces each
1 teaspoon turmeric powder
Kosher salt
11/2 tablespoons vegetable oil
3 medium cloves garlic sliced fine
6 curry leaves
1 1/2 teaspoon red chilli powder
1 teaspoon coriander powder
2 teaspoons cumin powder
1 teaspoon toasted and ground fennel seeds
1 tablespoon tamarind soaked in 1 1/2 cup water
2 teaspoons rice flour dissolved in 1/4 cup water

1
In a bowl, toss fish with turmeric and salt. Meanwhile, heat oil in a medium saucepan over medium-low heat until shimmering. Add garlic and stir until fragrant, about 30 seconds. Add curry leaves and stir until fragrant, about 30 seconds longer. Reduce heat to low. In quick succession, add red chilli powder, coriander powder, cumin powder, and fennel powder, and stir until fragrant, about 1 minute (take care not to burn the spices. Add a few teaspoons of water if you smell burning and stir it vigorously).
2
Add the fish to the spiced oil mixture and stir gently to coat the fish with the oil. Let this infuse for about 10 seconds. Add the tamarind soaked water and gently stir the mixture to combine. Cover and bring to a boil. Once at a boil add the rice flour dissolved in water and stir. Allow to simmer uncovered for 1 minute then remove from heat. Serve hot with white rice and papadums.

294

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 12 ingredients. The key ingredients include: 4 fillets king fish (or any firm fleshed sea fish) about 6 ounces each, 1 teaspoon turmeric powder, Kosher salt, 11/2 tablespoons vegetable oil, and more.

Yes, Tamarind Fish Curry Recipe 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 Recipe

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