Fish Curry with Tamarind

Fish Curry with Tamarind brings together tender fish, tomato, garlic, toasted spices and tangy tamarind. This easy fish curry is full of bold flavour and pairs beautifully with steamed rice or bread.

This Fish Curry with Tamarind gets its punch from tamarind, green chili, garlic and toasted whole spices. The fish stays tender while the sauce carries all that flavour.

this For later use

Why You Will Love and Enjoy This Fish Curry with Tamarind

• That tamarind and tomato combination: It’s tangy, savoury and just a little fiery, with a sauce that begs for rice.
• The toasted spices: Fennel, cumin, mustard seeds and black pepper give the curry much more depth than simply adding ground spices.
• The big garlic flavour: Whole garlic cloves soften right into the sauce while the crushed ginger and garlic build the base.
• The fish stays tender: Adding it after the sauce has cooked down means you’re not simmering the fish for half the recipe.
• It’s easy to adjust: More tamarind for tang, more chili for heat or a little extra salt to bring everything together.

Additional Information

• Can this be frozen? Yes. Let the curry cool completely, then portion it into airtight freezer-safe containers. The fish may soften slightly after freezing and thawing, but the curry will still be very good.
• For the best texture, freeze the curry for up to 2 months and thaw it overnight in the refrigerator.
• How long can it be stored and how? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low to medium heat until piping hot, taking care not to stir the fish too much.
• Can I use a different fish? Definitely. Salmon, cod, haddock, halibut and other firm fish all work well. Choose pieces that are thick enough to hold together during simmering.
• Can I use less tamarind? Yes. Start with 3 tbsp tamarind paste if you prefer a milder tang. If the curry tastes a little too sharp, balance it with a touch more tomato purée or a small amount of water and adjust the salt.
• Can I make it less spicy? Yes. Reduce the 5 green chilies and use less than 1 tbsp Kashmiri chili powder. Kashmiri chili powder adds colour as well as heat, so reducing it will make the curry less vibrant too.
• What can I use instead of Kashmiri chili powder? Use regular chili powder if that’s what you have, but start with less because the heat level can be quite different. You can also use a combination of sweet paprika and a smaller amount of regular chili powder for colour and controlled heat.
• What can I use instead of dhania/jeera powder? Use 1 tsp ground coriander and cumin, or simply use whichever of the two you have available and adjust to taste.
• Can I leave out the fenugreek powder? Yes. The curry will still work without it, although you’ll lose some of that slightly bitter, earthy flavour. If you have dried fenugreek leaves, a small pinch can be used instead.

Print

This Fish Curry gets its bold flavour from garlic, green chili and tangy tamarind. The thick tomato sauce makes this one worth serving with plenty of rice.

Fish Curry with Tamarind delivers tender fish in a thick tomato sauce flavoured with toasted spices, garlic, green chili and tangy tamarind. The sauce is rich without being heavy; the fish cooks gently at the end, and every spoonful has enough heat and acidity to keep dinner interesting. It’s the kind of curry that makes a simple bowl of rice feel like exactly the right thing to serve with it.

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