Best 3 Tomato Tamarind Fish Curry Recipes
In the realm of culinary delights, tomato tamarind fish curry stands as a testament to the harmonious fusion of tangy tomatoes, zesty tamarind, and the delicate flavors of fish. This delectable dish, often savored in the coastal regions of India, has captivated taste buds with its vibrant hues, aromatic spices, and the perfect balance of sweet, sour, and savory notes. As you embark on your culinary journey to create this tantalizing dish, let us guide you through the essential steps, ensuring that you capture the essence of this culinary masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
TOMATO & TAMARIND FISH CURRY
Use a sustainable white fish like hake and serve up this healthy, Indian spice-pot with green beans and coriander
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 14
Steps:
- Blitz together the garlic, chilli, ginger, turmeric and ground coriander with 3 tbsp water. Heat the oil in a large pan and toast the cumin and fennel seeds, letting them sizzle until aromatic. Add the ginger paste and fry for 3 mins.
- Empty the tomatoes into the spice pan, plus a can of water. Add the beans, bring to the boil, then turn down the heat and simmer for 5 mins. Stir in the tamarind paste. Add the fish fillets, generously season with ground black pepper, cover and simmer for 10 mins. Take off the lid, carefully turn the fillets, then bubble the sauce until the fish is cooked through and the sauce is thick. Sprinkle over the coriander leaves and serve with rice.
Nutrition Facts : Calories 224 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.6 milligram of sodium
TAMARIND SAUCE FISH CURRY
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
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
FISH AND TOMATO CURRY
I remember eating fish curries in Bangladesh as a child. This is my version of one that I remember! Fish curries are always easy to prepare as the fish is usually put in toward the end. The subtle blend of spices is just perfect for any white fish. I often double the recipe and freeze half prior to adding the fish!
Provided by JoyfulCook
Categories Curries
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Cut the fish into large pieces .
- Heat the oil in a saucepan and on low heat fry the onion, garlic and coriander stirring until the onion is soft.
- Add the Cumin, Turmeric and Chilli powder and stir for 1-2 minutes. Add the chopped tomato salt, Garam Masala and water.
- Simmer until the tomato is cooked to a pulp then add lemon juice.
- Place fish into the sauce and carefully simmer for about 3-4 minutes, taking care not to break the fish up.
- Serve with rice and accompaniments.
Nutrition Facts : Calories 173, Fat 14.3, SaturatedFat 1.9, Sodium 1184.9, Carbohydrate 11.2, Fiber 2.7, Sugar 4.9, Protein 2
Tips:
- To make the tamarind paste, soak the tamarind in hot water for 30 minutes. Once softened, remove the seeds and pulp from the tamarind and blend it with some water to form a smooth paste.
- Use fresh fish for the best results. If using frozen fish, thaw it completely before cooking.
- Adjust the amount of chili powder according to your taste preference.
- If you don't have tamarind paste, you can use lemon juice or vinegar as a substitute.
- Serve the fish curry with steamed rice or roti.
Conclusion:
Tomato tamarind fish curry is a delicious and flavorful dish that is perfect for a quick and easy meal. The combination of tangy tamarind and spicy tomatoes creates a unique and irresistible flavor that is sure to please everyone. This dish is also very versatile, as it can be made with a variety of different types of fish. Whether you are looking for a new weeknight dinner recipe or a dish to impress your guests, tomato tamarind fish curry is a great option.
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