Tangy Tamarind Fish Curry Recipe

Name: Tangy Tamarind Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams basa fish; 2 tablespoons tamarind paste; 1 1/2 tablespoons jaggery you can use more if you like; 1/16 cup water; 2 tablespoons coconut oil; 1 teaspoon mustard seeds; 1 teaspoon methi fenugreek seeds; 8 curry leaves; 1 1/2 tablespoons ginger chopped; 1 teaspoon chilli flakes /chilli powder; salt to taste

Servings: persons

250 grams basa fish
2 tablespoons tamarind paste
1 1/2 tablespoons jaggery you can use more if you like
1/16 cup water
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon methi fenugreek seeds
8 curry leaves
1 1/2 tablespoons ginger chopped
1 teaspoon chilli flakes /chilli powder
salt to taste

1
In a large pot, heat 1 1/2 cups water. Once the water starts bubbling, add the tamarind paste and stir it around so that there are no lumps. The add the jaggery and dissolve. Stir the mixture around till it thickens a bit. Remove from heat and keep aside.
2
In the same pot, pour 2 tablespoons of coconut oil. When the oil is hot, add the mustard and methi seeds, then the curry leaves and chopped ginger. Once the ginger browns a bit, add some crushed chilli flakes or chilli powder. Then pour in the tamarind-jaggery liquid and let it simmer for a few minutes.
3
Next, add the steamed fish fillets and a teaspoon of chopped coriander stems. Let the curry bubble for a few minutes more, so that the fish can absorb the flavours.

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* 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 11 ingredients. The key ingredients include: 250 grams basa fish, 2 tablespoons tamarind paste, 1 1/2 tablespoons jaggery you can use more if you like, 1/16 cup water, and more.

Yes, Tangy 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.

Tangy Tamarind Fish Curry

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