Tomato & Tamarind Fish Curry Recipe
Introduction
This Tomato & Tamarind Fish Curry offers a vibrant and tangy twist on traditional fish curries. With a blend of aromatic spices, fresh green beans, and a rich tamarind sauce, it’s a comforting dish that’s perfect served over basmati rice.
Ingredients
- 6 garlic cloves
- 1 red chilli, roughly chopped (deseeded if you prefer less heat)
- Thumb-sized piece of ginger, peeled and roughly chopped
- 1 tsp turmeric
- 1 tbsp ground coriander
- 1 tbsp rapeseed oil
- 2 tsp cumin seeds
- 1 tsp fennel seed
- 2 x 400g cans chopped tomatoes
- 200g green beans, trimmed and halved
- 1 tbsp tamarind paste
- 4 firm white fish fillets (such as hake)
- Handful of coriander leaves, roughly chopped
- Cooked basmati rice, to serve
Instructions
- Step 1: Blitz together the garlic, chilli, ginger, turmeric, and ground coriander with 3 tablespoons of water until you get a smooth paste.
- Step 2: Heat the rapeseed oil in a large pan and toast the cumin and fennel seeds until they sizzle and become aromatic.
- Step 3: Add the spiced paste to the pan and fry for 3 minutes to release the flavors.
- Step 4: Pour in the chopped tomatoes and add one can’s worth of water. Stir in the green beans and bring the mixture to a boil.
- Step 5: Reduce the heat to a simmer and cook for 5 minutes. Then stir in the tamarind paste.
- Step 6: Add the fish fillets to the pan, season generously with ground black pepper, cover, and simmer gently for 10 minutes.
- Step 7: Remove the lid carefully and turn the fish fillets. Continue to simmer until the fish is cooked through and the sauce has thickened.
- Step 8: Sprinkle the chopped coriander leaves over the curry and serve hot with cooked basmati rice.
Tips & Variations
- Use deseeded chilli for a milder curry or add extra if you prefer more heat.
- Try substituting hake with cod, tilapia, or another firm white fish.
- For an extra layer of flavor, add a splash of coconut milk towards the end of cooking.
- If you can’t find tamarind paste, you can use a little lemon juice combined with a pinch of brown sugar as a substitute.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until piping hot. Fish curries are best enjoyed fresh but can be frozen for up to one month; thaw thoroughly before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen fish fillets for this recipe?
Yes, frozen fish fillets can be used but make sure to thaw them completely and pat dry before adding to the curry to avoid excess water diluting the sauce.
Is tamarind paste necessary for the authentic flavor?
Tamarind paste adds a distinctive tanginess that balances the spices, but if unavailable, lemon juice mixed with a bit of brown sugar can be a reasonable substitute.
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Tomato & Tamarind Fish Curry Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This vibrant Tomato & Tamarind Fish Curry combines the tangy brightness of tamarind with warming spices, fresh green beans, and tender white fish fillets simmered in a rich tomato sauce. Perfectly paired with basmati rice, this flavorful curry offers a balanced and aromatic meal that is both wholesome and satisfying.
Ingredients
Spice Paste
- 6 garlic cloves
- 1 red chilli, roughly chopped (deseeded if you prefer less heat)
- Thumb-sized piece of ginger, peeled and roughly chopped
- 1 tsp turmeric powder
- 1 tbsp ground coriander
- 3 tbsp water (for blitzing)
Spices & Sauce
- 1 tbsp rapeseed oil
- 2 tsp cumin seeds
- 1 tsp fennel seeds
- 2 x 400g cans chopped tomatoes
- 1 can of water (approx. 400ml)
- 200g green beans, trimmed and halved
- 1 tbsp tamarind paste
Fish & Garnish
- 4 firm white fish fillets (such as hake)
- Ground black pepper, to taste
- Handful of coriander leaves, roughly chopped
- Cooked basmati rice, to serve
Instructions
- Prepare the spice paste: In a blender or food processor, combine the garlic cloves, roughly chopped red chilli, peeled ginger, turmeric powder, ground coriander, and 3 tablespoons of water. Blitz until a smooth paste forms.
- Toast the whole spices: Heat 1 tablespoon of rapeseed oil in a large pan over medium heat. Add the cumin seeds and fennel seeds. Let them sizzle and toast until aromatic, about 1-2 minutes.
- Cook the spice paste: Add the prepared spice paste from step 1 to the toasted seeds. Fry the mixture for about 3 minutes, stirring frequently to release the flavors.
- Add tomatoes and simmer: Pour in the two cans of chopped tomatoes along with a can of water (approximately 400ml). Stir well to combine, then add the trimmed and halved green beans. Bring the mixture to a boil.
- Simmer the curry: Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld and the beans to soften.
- Incorporate tamarind and fish: Stir in 1 tablespoon of tamarind paste. Gently add the fish fillets to the curry. Season generously with ground black pepper. Cover the pan with a lid and let it simmer for 10 minutes until fish begins to cook through.
- Finish cooking fish and thicken sauce: Remove the lid carefully and gently turn the fish fillets over. Continue to simmer uncovered until the fish is fully cooked and the sauce has thickened to your desired consistency, about 3-5 more minutes.
- Garnish and serve: Sprinkle the chopped coriander leaves over the curry. Serve hot alongside cooked basmati rice.
Notes
- To reduce heat, deseed the red chilli before blending.
- You can substitute hake with other firm white fish like cod or pollock.
- Adjust tamarind paste according to your preferred level of tanginess.
- For a thicker sauce, simmer uncovered longer to reduce the liquid further.
- This curry is best enjoyed fresh but can be refrigerated and reheated gently for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: tomato tamarind fish curry, Indian fish curry, tamarind curry recipe, fish curry with green beans, spicy fish curry
