Tamarind Fish Curry – Healthy Indian

Step 1: Prepare Onions

Finely chop 2 medium onions.

Step 2: Heat Oil and Temper Mustard Seeds

Heat 1 tablespoon of mustard oil (or oil of choice) in a pan over medium heat until it becomes smoky.

Step 3: Add Mustard Seeds

Add 1 teaspoon of mustard seeds to the hot oil and let them sizzle until they start to pop.

Step 4: Add Curry Leaves

Add a handful of fresh curry leaves and stir for a few seconds until fragrant.

Step 5: Sauté Onions

Add the chopped onions and cook slowly on low-medium heat for 6-8 minutes until they are lightly golden.

Step 6: Prepare Ginger and Garlic

While the onions are cooking, grate 3 cloves of garlic and a 1-inch piece of ginger.

Step 7: Add Ginger and Garlic

Once the onions are golden, add the grated ginger and garlic and cook for a couple more minutes until fragrant.

Step 8: Add Dry Spices

Add 1/2 teaspoon of salt, 1/2 teaspoon of turmeric powder, 1 teaspoon of chilli powder (adjust to taste), and 1 teaspoon of ground coriander. Mix all the spices well with the onion mixture.

Step 9: Incorporate Tamarind Paste

Stir in 1 tablespoon of tamarind paste until fully combined with the spices.

Step 10: Add Coconut Milk

Pour in a 400ml can of coconut milk and stir to combine, creating the curry base.

Step 11: Simmer Curry Base

Cover the pan with a lid and simmer the curry base on low heat for 10 minutes.

Step 12: Prepare Fish

While the curry simmers, cut 700g of cod fillets (or any white fish) into chunky pieces. Ensure pieces are chunky to prevent them from disintegrating during cooking.

Step 13: Season Fish

Season the fish pieces with a pinch of salt, turmeric powder, and chilli powder, gently rubbing the spices into the fish.

Step 14: Adjust Curry Consistency

Add 150-200ml of boiling water to the curry base and stir to achieve the desired consistency. Using boiling water prevents cooling down the curry.

Step 15: Add Fish to Curry

Gently add the seasoned fish pieces to the simmering curry. Avoid stirring too vigorously.

Step 16: Prepare Coriander Garnish

Chop a handful of fresh coriander leaves for garnishing the curry.

Step 17: Garnish and Serve

Sprinkle the chopped fresh coriander leaves over the curry. Serve the tamarind fish curry hot with rice.

• Let mustard oil get smoky before adding seeds to temper its strong flavor.

• Avoid over-stirring the fish once added to prevent it from breaking apart.

• Use boiling water when adding to the curry base to maintain the temperature and prevent cooling down the curry.

• Use any firm white fish fillets like cod, haddock, or pollock.

• Adjust chilli powder quantity according to your spice preference.