Best 2 Tomato Tamarind Fish Curry Recipes

Embark on a culinary journey to the vibrant shores of Kerala, India, where culinary traditions have been carefully honed over centuries. Prepare to tantalize your taste buds with a delightful Tomato Tamarind Fish Curry, a symphony of flavors that captures the essence of this region's rich heritage. This tangy and aromatic dish showcases the perfect balance between tangy tamarind and the sweet ripeness of tomatoes, creating a delightful sauce that will leave you craving for more. Dive into this delectable dish, and discover the secrets behind its exquisite flavors. Additionally, explore variations of this classic recipe, including a spicier version that will ignite your palate and a milder version that caters to those with a more delicate touch. Whichever path you choose, you'll be rewarded with an unforgettable culinary experience that pays homage to the culinary genius of Kerala.

Let's cook with our recipes!

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

GOAN FISH CURRY

Goan Fish Curry image

Recipe video above. This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that's all about the sun, surf, sand and excellent seafood! Deeply aromatic with a tomato and coconut based sauce, this recipe has a few more spices and steps than the more home-style recipes you'll find online because this aims to replicate the richer sauce and layers of flavour you get at (good) Indian restaurants.Once you've made this with fish, try it with prawns/shrimp - it's also excellent!SPICINESS: Quite spicy as written, but not blow-your-head-off! I thoroughly enjoy it as written, not suffering. See Spice Note below for adjustment to reduce / eliminate spiciness.

Provided by Nagi

Categories curries Main

Number Of Ingredients 27

Ingredients

2 1/2 tbsp Kashmiri chilli powder ((Note 1))
1 tbsp coriander
2 tsp cumin
1 tsp turmeric
1/2 tsp fenugreek powder ((Note 2))
3/8 tsp ground cloves
6 cloves garlic (, minced)
1 tbsp fresh ginger (, finely grated)
2 tbsp tamarind puree ((Note 3))
1/2 red onion (, chopped)
6 tbsp water ((plus more, as needed))
3 tbsp vegetable oil
1/2 tsp black mustard seeds ((Note 4))
1/2 red onion (, cut in half again (like a quartered orange) and thinly sliced)
1 tbsp tomato paste
2/3 cup canned tomato pulp/polp ((Mutti), OR tomato passata or crushed tomato, Note 5))
2/3 cup water
400ml/ 14oz coconut milk (, full fat (Note 6))
1 1/4 tsp salt (, cooking/kosher (or 3/4 tsp fine table salt))
1 1/2 tsp sugar
1/4 tsp chilli powder ((pure chilli, not US Chili Powder which is a mix, Note 7))
2 long green chillies (, cut into half lengthwise and deseeded, optional (Note 8))
1 tomato (, cut into 8 wedges then into 2.5cm / 1" chunks)
600g / 1.2 lb firm-fleshed white fish (, cut into 3cm / 1.25" cubes (Note 9))
1/4 cup fresh coriander/cilantro leaves
Finely sliced green chillies (, optional)
Basmati rice

Steps:

Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.
Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!
Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.
Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).
Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!

Nutrition Facts : Calories 484 kcal, Carbohydrate 15 g, Protein 34 g, Fat 35 g, SaturatedFat 28 g, Cholesterol 75 mg, Sodium 916 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

Tips:

Use fresh ingredients for the best flavor. If you can, buy your fish and tamarind from a local market or fishmonger.
Don't be afraid to adjust the spiciness of the curry to your taste. If you like it hot, add more chili peppers. If you prefer a milder curry, use less.
Serve the curry with rice, naan, or your favorite flatbread.
Garnish the curry with cilantro, mint, or chopped tomatoes for a pop of color and flavor.
If you have leftover curry, it will keep in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
If you don't have tamarind, you can buy it in a jar or can from most Asian grocery stores. You can also make your own tamarind paste by soaking tamarind pulp in water and then straining it.

Conclusion:

This tomato tamarind fish curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you're looking for a new fish curry recipe, give this one a try. You won't be disappointed!