This Tamarind Fish Curry is very easy to make and will be ready in no time! You can use any type of fish like tilapia, mahi-mahi, kingfish, or salmon.
The recipe is made using just 2 slices of fish. I try to cook just enough for a meal so that we don’t have to eat the same dish more than once. You might enjoy this dish if you like sour and spicy food! Enjoy this fish curry with rice, paratha, or bread.
I used salmon fish in this curry. However, you can even use shrimp if you like.
Do check out my other recipe using salmon – Air Fryer Salmon Fish Fry.
When I make fish, I usually make a curry and also fry a few pieces of fish at the same time using the air fryer. My kids love the salmon fish fry! Do try it out if you haven’t already.
WHAT ARE THE INGREDIENTS FOR THIS TAMARIND FISH CURRY?
(Exact measurements are in the recipe card)
Fish
Onion
Tomato
Tamarind paste
Garlic
Spice powders: turmeric, Kashmiri chili powder, coriander powder
Salt
Oil
For seasoning: mustard seeds, cumin seeds and fenugreek seeds (methi) & curry leaves
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HOW DO YOU MAKE THIS TAMARIND FISH CURRY?
- Heat the oil in a pan. When hot add the seasoning ingredients, when the mustard splutters, add chopped onions and smashed garlic cloves.
- Stir and cook till onions are light brown. Next, add tomatoes with the spice powders and salt. Stir well, cook till tomatoes soften.
- Add tamarind paste and about 1/2 cup of water. Cover and bring to a boil. When you can see the oil floating on top, add the fish pieces.
- Cover and let the fish cook. It should cook in about 6 minutes. Switch off the stove. Transfer to a serving dish. Your tamarind fish curry is ready! You can garnish with chopped cilantro if you wish.
Tamarind Fish Curry
Ingredients
- 2 slices Fish
- ½ Onion (chopped)
- 1 Tomato (chopped)
- 2 Garlic cloves (smashed)
- 1 tsp Tamarind paste
- ½ tsp Salt (or to taste)
- 2 tbsp Oil
Spice powders
- ¼ tsp turmeric powder
- 1 tsp Kashmiri Chili powder
- 1 tsp Coriander powder
For seasoning
- 1 tsp Black Mustard seeds
- ½ tsp Cumin seeds
- ⅛ tsp Fenugreek seeds (Methi)
- 8-10 Curry leaves
Instructions
- Heat the oil in a pan. When hot add the seasoning ingredients. Once the mustard seeds start spluttering, add onions and garlic.
- Stir and cook till onions are light brown. Next, add the tomatoes, spice powders, and salt. Mix and cook till tomatoes soften.
- Add tamarind paste along with about 1/2 cup of water. Cover the pan and bring the gravy to a boil. When you see the oil floating on top, add the fish pieces.
- Cover and let the fish cook, it should cook fast, around 6 minutes.
- Switch off the stove and transfer to a serving dish. Garnish with cilantro if desired.
NOTES:
- Use more chili powder if you like it spicier, or you can add one chopped green chili as well.
- If you do not have curry leaves you can leave them out, but it is highly recommended in this recipe.
- If you like to make a bigger quantity of this recipe, you can certainly just double the ingredients.
- Another option is to add coconut milk at the end to get more gravy. If you like creamier curries, you should add coconut milk.
- Garnishing with cilantro is optional. I did not add the cilantro to mine.
Hope you will try this recipe. If you do let me know if you liked it by leaving a comment or rating the recipe. Thank you!
HERE ARE SOME MORE EASY RECIPES THAT YOU MIGHT LIKE TO TRY:
Easy Instant Pot Mutton Biriyani
Instant Pot Mixed Vegetable Rice
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