Spicy Fish Tamarind Curry With Steamed Rice Recipe

About this recipe

Spicy Fish Tamarind Curry with Steamed Rice is the perfect hearty lunch, combining bold South Indian flavors with balanced nutrition. This dish features tender fish fillets simmered in a tangy, aromatic tamarind base enriched with mustard seeds, curry leaves, garlic, and fresh turmeric. The flavors blend beautifully to create a spicy yet comforting curry, perfectly paired with fluffy steamed rice. Packed with 26g of protein per serving, it’s ideal for muscle recovery and sustained energy. Cooking this dish is a delightful experience with its fragrant spices and rich textures, making it a tasty choice for gym meal prep or a quick yet satisfying weekday lunch.

Ingredients

• 1 kg Basmati Rice
• 250 g Tendercuts Basa Boneless Fillet F&S
• 100 g Tamarind Paste
• 200 ml Mustard Oil
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• 110 g Unpeeled Garlic Cloves
• 500 g Onion
• 1 kg Beetroot
• - Red Chilli Powder
• - Dhaniya Powder | Freshly Ground Coriander | Citrusy & Fragrant | Pure Spice For Everyday Cooking | No Additives
• loose Ginger
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Wash and pat dry the fish fillets, then set them aside while preparing the curry base.
2. 2. Heat cooking oil in a pan and add mustard seeds until they start to splutter.
3. 3. Add curry leaves and sauté them for about 20 seconds to release their aroma.
4. 4. Finely chop garlic cloves and onion, then add them to the pan and sauté until golden brown.
5. 5. Grate fresh turmeric and add it to the onion mix, stirring well to combine.
6. 6. Mix tamarind pulp with water, then pour it into the pan along with red chili powder, coriander powder, ginger powder, and salt.
7. 7. Allow the mixture to simmer for 5 minutes, ensuring all spices are well blended and the tamarind flavor is prominent.
8. 8. Gently place the fish fillets into the curry, ensuring they are submerged in the liquid.
9. 9. Cover the pan and let the curry simmer for 10 minutes, turning the fish once halfway through to cook evenly.
10. 10. Meanwhile, rinse the rice thoroughly and cook it in a separate pot with boiling water until tender, then drain and fluff with a fork.
11. 11. Check the fish for doneness; it should be tender and infused with the curry flavors.
12. 12. Serve the spicy fish tamarind curry hot with a portion of steamed rice on the side.