Tamarind fish curry is made with marinated fish pieces cooked in tangy tamarind water along with a variety of spices. The fish is marinated first with turmeric powder and lemon juice. The gravy comprises shallots, ginger and garlic paste, a variety of whole and powdered spices, tomatoes, hing, curry leaves and coriander leaves. Read my recipe to learn the steps to make tamarind fish curry at home.
KEY TAKEAWAYS
- Tamarind fish curry is a very popular dish in South India.
- Serve it hot with steamed rice, dosa, idli or appam.
- Tamarind fish curry tastes slightly spicy and tangy.
- Other similar recipes are Kerala fish curry, raw mango fish curry, and kokum fish curry.
The Ingredients:
To marinate the fish:
- 600 grams Rohu fish
- ¼ tsp turmeric powder
- 2 tsp lemon juice
To make the tamarind water:
- 40 grams tamarind
- 4 cups warm water
To cook the fish:
- 8 pieces shallots (medium size, peeled)
- 1 tsp ginger (1 inch in size, washed, peeled)
- 8 pieces garlic (peeled)
- 4 pieces stems and root of coriander (cleaned)
- 2 tbsp sesame seed oil
- ¼ tsp mustard seeds
- ¼ tsp fenugreek seeds
- ¼ tsp cumin seeds
- 2 pieces green chilies
- ¼ tsp asafetida powder (hing)
- 2 sprigs curry leaves (1 roughly torn, 1 whole sprig)
- 2 pieces tomatoes (large, thin slices)
- Salt to taste
- 1 tbsp Kashmiri red chili powder
- ½ tbsp red chili powder
- ½ tsp turmeric powder
- 2 tbsp coriander powder
- Coriander leaves (a handful, fresh, roughly torn)
One day, a friend from the South invited me to their home for lunch. There I tasted this really unique fish curry for the first time. The tangy flavor hit me first and then the fish itself, it was so soft that I kept taking more bites. I asked my friend for the recipe and she looked over and pointed toward her mother saying, “It is her specialty and so I should ask her for it.” Her mother happily obliged.
Later when I made this fish curry at home for the very first time, I was a little apprehensive about how my two sons would react especially since they are very choosy about food. To my surprise, they were as impressed with the dish as their father. I felt relieved and happy and thanked my friend and her mother for sharing this recipe which now often finds a place on our lunch table.
How to Make Tamarind Fish Curry? (Step by Step Guide with Images)
Step 1: Marinate 600 grams of Rohu fish with ¼ tsp of turmeric powder and 2 tsp of lemon juice and keep aside.
Step 2: Make the tamarind water with 40 grams of tamarind and 4 cups of warm water. Strain to remove the pulp and keep it aside.
Step 3: Grind 8 pieces of shallots (medium size, peeled), 1 tsp of ginger (1 inch in size, washed, peeled), 8 pieces of garlic (peeled), and 4 pieces of cleaned stems and root of coriander into a coarse paste.
Step 4: Heat 2 tbsp of sesame seed oil in a clay pot on medium-high heat and sauté ¼ tsp of mustard seeds, ¼ tsp of fenugreek seeds and ¼ tsp of cumin seeds for a few seconds. Add the shallots, ginger and garlic paste and sauté till the onion softens. Add 2 pieces of green chilies, ¼ tsp of asafetida powder (hing), 1 sprig of curry leaves (roughly torn) and sauté for 4 minutes.
Step 5: Mix thin slices of 2 pieces of large tomatoes. Add salt to taste, 1 tbsp of Kashmiri red chili powder, ½ tbsp of red chili powder, ½ tsp of turmeric powder, and 2 tbsp of coriander powder. Mix and cook on a low heat for a minute. Add the tamarind water and give it a stir.
Step 6: Once the curry starts to boil, add the marinated fish pieces. Add a handful of fresh coriander leaves (roughly torn) and a whole sprig of curry leaves. Put a lid and simmer for 4 to 5 minutes.
Step 7: Your tasty and tangy homemade tamarind fish curry is ready.
Recipe Card
Tamarind Fish Curry
Ingredients
To marinate the fish:
- 600 grams Rohu fish
- ¼ tsp turmeric powder
- 2 tsp lemon juice
To make the tamarind water:
- 40 grams tamarind
- 4 cups warm water
To cook the fish:
- 8 pieces shallots medium size, peeled
- 1 tsp ginger 1 inch in size, washed, peeled
- 8 pieces garlic peeled
- 4 pieces stems and root of coriander cleaned
- 2 tbsp sesame seed oil
- ¼ tsp mustard seeds
- ¼ tsp fenugreek seeds
- ¼ tsp cumin seeds
- 2 pieces green chilies
- ¼ tsp asafetida powder hing
- 2 sprigs curry leaves 1 roughly torn, 1 whole sprig
- 2 pieces tomatoes large, thin slices
- Salt to taste
- 1 tbsp Kashmiri red chili powder
- ½ tbsp red chili powder
- ½ tsp turmeric powder
- 2 tbsp coriander powder
- Coriander leaves a handful, fresh, roughly torn
Instructions
- Marinate 600 grams of Rohu fish with ¼ tsp of turmeric powder and 2 tsp lemon juice and keep aside.
- Make the tamarind water with 40 grams of tamarind and 4 cups of warm water. Strain to remove the pulp and keep it aside.
- Grind 8 pieces of shallots (medium size, peeled), 1 tsp of ginger (1 inch in size, washed, peeled), 8 pieces of garlic (peeled), and 4 pieces of cleaned stems and root of coriander into a coarse paste.
- Heat 2 tbsp of sesame seed oil in a clay pot on medium-high heat and sauté ¼ tsp of mustard seeds, ¼ tsp of fenugreek seeds and ¼ tsp of cumin seeds for a few seconds. Add the shallots, ginger and garlic paste and sauté till the onion softens. Add 2 pieces of green chilies, ¼ tsp of asafetida powder (hing), 1 sprig of curry leaves (roughly torn) and sauté for 4 minutes.
- Mix thin slices of 2 pieces of large tomatoes. Add salt to taste, 1 tbsp of Kashmiri red chili powder, ½ tbsp of red chili powder, ½ tsp of turmeric powder, and 2 tbsp of coriander powder. Mix and cook on a low heat for a minute. Add the tamarind water and give it a stir.
- Once the curry starts to boil, add the marinated fish pieces. Add a handful of fresh coriander leaves (roughly torn) and a whole sprig of curry leaves. Put a lid and simmer for 4 to 5 minutes.
- Your tasty and tangy homemade tamarind fish curry is ready.
