Tamarind Fish Curry

    50 minutes

    Tamarind and curry leaves are available in Asian shops. You can make your own tamarind juice by soaking the dried pulp in boiling water.


    New South Wales, Australia
    1 person made this

    Serves: 6 

    • 2 tablespoons vegetable oil
    • 1 teaspoon mustard seeds
    • 10 curry leaves
    • 2 cloves garlic, diced
    • 2 onions, diced
    • 1/4 teaspoon turmeric
    • 1/2 teaspoon chilli powder
    • 3 tomatoes, diced
    • 1 teaspoon tomato paste
    • salt, to taste
    • 1/2 cup tamarind juice
    • 500g whitefish fillets, cut into pieces

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the oil in a large saucepan. Add mustard seeds, and when they start to pop add curry leaves and garlic. Saute 2 minutes until garlic is browned. Add onions and simmer 10 minutes, stirring.
    2. Add turmeric and chilli powder and stir well. Add tomatoes, tomato paste and salt then cook 2 minutes. Add the tamarind juice and 3/4 cup water. Simmer 12 minutes until it is thickening.
    3. Add the fish, reduce heat and simmer 5 minutes until fish is just cooked. Serve.

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