South Indian Main
Fish Curry
Ratings & commentsA tangy South Indian fish curry with tamarind, tomato and curry leaves. Quick, dairy-free and gluten-free - on the table in 40 minutes.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium hot
About this Fish Curry
This is the kind of fish curry cooked in homes along India's southern coast: a sour, gently spiced gravy that lets the fish shine. Tamarind provides the tang, tomato the body, and curry leaves the aroma. It comes together in a single pan and suits any firm white fish.
Ingredients
- 1 kgFish, firm white fish, cut into thick pieces
- 50 gTamarind, soaked in warm water
- 200 gOnions, finely chopped
- 200 gTomatoes, chopped
- 10 gCurry Leaves
- 30 gGarlic, chopped
- 20 gGinger, grated
- 5 gTurmeric
- 10 gChilli Powder
- 5 gMustard Seeds
- 40 mlVegetable Oil
- 15 gSalt
Plus water and a little salt to taste.
How to prepare Fish Curry
Soak the tamarind in 250 ml of hot water for 10 minutes, then squeeze and strain. Season the fish lightly with salt and a pinch of the turmeric.
Heat the oil in a wide pan. Add the mustard seeds and, when they pop, the curry leaves, then the onions. Fry for 6-8 minutes until soft and golden.
Add the garlic and ginger for 1 minute, then the tomatoes, remaining turmeric, chilli powder and salt. Cook for 5-6 minutes until pulpy.
Pour in the tamarind water and 150 ml of extra water. Bring to a simmer and cook for 8 minutes so the gravy deepens.
Slide in the fish pieces in a single layer. Spoon over some gravy, cover and simmer very gently for 6-8 minutes until the fish is just cooked and flakes easily.
Rest for 5 minutes. Serve with steamed rice.
Tips
- Do not stir once the fish is in - tilt the pan to mix the gravy so the pieces stay whole.
- The curry tastes even better after a few hours; reheat gently.
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