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
Scale
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
