Tangy Tamarind Fish Curry With Quinoa Recipe

About this recipe

A flavorful fish curry with a tangy tamarind base, paired with fluffy quinoa for a nutritious and satisfying lunch.

Ingredients

• 100 g Curry Leaves
• 100 g Quinoa
• 500 g Onion
• - Tomato Ketchup
• 100 g Tamarind
• 1 Kg Khadu Fish
• - Coconut Oil
• 100 g Yellow Mustard Seeds
• - MF GARLIC CLOVES 100GM
• 20 g Turmeric Powder
• - Coriander Powder
• 100 g Salt
• 100 g Tamarind Paste

Instructions

1. 1. Rinse quinoa under cold water and set aside.
2. 2. Heat coconut oil in a pan and add mustard seeds until they start to crackle.
3. 3. Add curry leaves, finely chopped onion, and garlic to the pan. Sauté until golden.
4. 4. Stir in chopped tomato, turmeric, red chili powder, and coriander powder. Cook for 5 minutes.
5. 5. Add tamarind pulp and water to create a tangy curry base. Simmer for 10 minutes.
6. 6. Place rohu fish steaks into the curry and cook for 10 minutes until tender.
7. 7. Meanwhile, cook rinsed quinoa in a pot with 200 ml water until fluffy.
8. 8. Season the curry with salt and adjust spices to taste.
9. 9. Serve the tangy tamarind fish curry over the cooked quinoa.