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How to Make Authentic Tamil-Style Fish Curry with Tamarind

Dive into the rich flavors of South India with this Tamil-style Fish Curry. The tangy tamarind, aromatic spices, and succulent fish come together in a harmonious blend, creating a dish that's both comforting and exotic. Perfect for spice lovers and seafood enthusiasts alike.

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Recipe Details

Prep Time

15 minutes

Cook Time

30 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This aromatic Fish Curry Tamil Style with Tamarind is a flavorful South Indian dish that combines tender fish with a tangy, spicy gravy, perfect for a comforting meal.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g firm white fish (like cod or snapper), cut into 2-inch pieces
  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 large onion, finely chopped
  • 2 green chilies, slit lengthwise
  • 2 sprigs curry leaves
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tomatoes, chopped
  • 1 tsp turmeric powder
  • 1 tbsp red chili powder
  • 1 tbsp coriander powder
  • 1/2 tsp fenugreek seeds
  • 2 tbsp tamarind paste
  • 1 cup water
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. In a small bowl, mix tamarind paste with 1/4 cup warm water. Set aside to soak.

  2. Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter.

  3. Add chopped onions, green chilies, and curry leaves. Sauté until onions turn translucent, about 5 minutes.

  4. Add minced garlic and grated ginger. Cook for another 2 minutes until fragrant.

  5. Add chopped tomatoes and cook until they turn mushy, about 5 minutes.

  6. Stir in turmeric powder, red chili powder, coriander powder, and fenugreek seeds. Cook for 2 minutes to release the flavors.

  7. Pour in the tamarind water (strained) and 1 cup of water. Bring to a boil, then reduce heat and simmer for 10 minutes.

  8. Add salt to taste and gently place the fish pieces into the curry.

  9. Cover and cook on low heat for 8-10 minutes, or until the fish is cooked through and flakes easily.

  10. Garnish with fresh coriander leaves before serving.

Chef's Notes

  • For best results, use fresh fish. If using frozen, thaw completely and pat dry before adding to the curry.
  • Adjust the amount of tamarind and chili powder to suit your taste preferences.
  • You can add a tablespoon of coconut milk at the end for a richer, creamier curry.
  • This curry tastes even better the next day as the flavors develop. Store in an airtight container in the refrigerator for up to 2 days.

Nutritional Info

Per serving: Approximately 250 calories. This dish is high in protein from the fish, and contains beneficial omega-3 fatty acids. The spices provide antioxidants, while tamarind offers vitamin C and potassium.

Serving Suggestions

Serve this Tamil-style Fish Curry hot with steamed rice or roti. For a complete meal, pair it with a side of cucumber raita to balance the spices, and a simple vegetable stir-fry like cabbage poriyal. This dish is perfect for a family dinner or when entertaining guests who enjoy bold, authentic flavors.