Best Tomato Tamarind Fish Curry Recipes

TOMATO & TAMARIND FISH CURRY

Tomato & tamarind fish curry image

Use a sustainable white fish like hake and serve up this healthy, Indian spice-pot with green beans and coriander

Provided by Good Food team

Time 35m

Number Of Ingredients 14

Ingredients

6 garlic cloves
1 red chilli , roughly chopped (deseeded if you don't like it too hot)
thumb-sized piece ginger , peeled and roughly chopped
1 tsp turmeric
1 tbsp ground coriander
1 tbsp rapeseed oil
2 tsp cumin seed
1 tsp fennel seed
2 x 400g cans chopped tomatoes
200g green bean , trimmed and halved
1 tbsp tamarind paste
4 firm white fish fillets (we used hake)
handful coriander leaves, roughly chopped
cooked basmati rice , to serve

Steps:

Blitz together the garlic, chilli, ginger, turmeric and ground coriander with 3 tbsp water. Heat the oil in a large pan and toast the cumin and fennel seeds, letting them sizzle until aromatic. Add the ginger paste and fry for 3 mins.
Empty the tomatoes into the spice pan, plus a can of water. Add the beans, bring to the boil, then turn down the heat and simmer for 5 mins. Stir in the tamarind paste. Add the fish fillets, generously season with ground black pepper, cover and simmer for 10 mins. Take off the lid, carefully turn the fillets, then bubble the sauce until the fish is cooked through and the sauce is thick. Sprinkle over the coriander leaves and serve with rice.

Nutrition Facts : Calories 224 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.6 milligram of sodium

TAMARIND SAUCE FISH CURRY

Tamarind Sauce Fish Curry image

Indian-style tangy fish curry. This is famous Chepala Pulusu from Andhra.

Provided by Sushama

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 6

Number Of Ingredients 15

Ingredients

2 pounds white carp, cut into large chunks
1 tablespoon vegetable oil
1 tablespoon red chile powder
1 tablespoon ground turmeric
1 ½ teaspoons salt
¼ cup tamarind pulp
1 cup warm water
¼ cup oil
½ teaspoon cumin seeds
1 large onion, minced
1 ½ tablespoons garlic paste
2 tablespoons red chile powder
2 tablespoons ground coriander
1 pinch salt to taste
1 tablespoon chopped fresh coriander (cilantro), or to taste

Steps:

Place fish in a bowl; add 1 tablespoon vegetable oil, 1 tablespoon chile powder, turmeric, and 1 1/2 teaspoons salt and allow to marinate for about 10 minutes.
Place tamarind pulp in a bowl and pour warm water over it. Squeeze tamarind to extract juice.
Heat 1/4 cup oil in a skillet over medium heat; add cumin seeds and stir. Add onion to cumin; cook and stir until onion is translucent, 5 to 10 minutes. Add garlic paste and cook for 3 minutes. Add carp, cover the skillet, and cook for 5 minutes.
Mix tamarind juice into fish mixture; bring to a boil. Turn carp pieces; add 2 tablespoons red chile powder, coriander, and salt. Cook over low heat until sauce thickens and oil separates, about 10 minutes. Garnish with coriander leaves.

Nutrition Facts : Calories 359.5 calories, Carbohydrate 12.5 g, Cholesterol 99.3 mg, Fat 21.1 g, Fiber 3.5 g, Protein 28.4 g, SaturatedFat 3.6 g, Sodium 855.6 mg, Sugar 1.4 g