Zesty Indian Tamarind Fish Curry
Explosive flavors in every bite
Dive into the spiced fusion of succulent fish in a tangy tamarind and curry leaf sauce.
- 1 h 15 min
- 4
- Intermediate
Ingredients
For the Marinade
For the Tamarind Sauce
For Final Assembly
Preparation
Marinating the Fish
Mix marinade
In a bowl, mix turmeric powder, salt, and oil.
Rub fish
Rub the mixture over the fish chunks.
Rest fish
Let it rest for at least 30 minutes to absorb flavors.
Preparing the Tamarind Sauce
Temper spices
Heat oil in a pan; add mustard seeds until they splutter.
Do not let the mustard seeds burn as it will impart a bitter taste.
Add spices
Add fenugreek seeds, curry leaves, and green chilies.
Sauté aromatics
Stir in the onions and sauté until golden, then add ginger-garlic paste.
Gently sauteing the spices on low heat ensures their oils are released, enhancing the flavor.
Cooking Process
Sautéing the Base
Mix in the tomato puree and cook until oil separates.
Simmering the Sauce
Pour in the tamarind extract and bring to a gentle simmer.
Adding Fish & Final Touch
Add marinated fish and cook until done, garnishing with coriander leaves.
Plating & Serving
Zesty Indian Tamarind Fish Curry
Zesty Indian Tamarind Fish Curry
Plating & Serving
Serve the tamarind fish curry hot over a bed of steamed basmati rice. Garnish with fresh coriander leaves.