Tangy Tamarind Fish Curry With Rice Recipe

About this recipe

Tangy Tamarind Fish Curry with Rice is a delightful Indian dish that combines tender fish fillets simmered in a tangy tamarind-based gravy with fluffy steamed rice. This recipe infuses bold South Indian flavors with aromatic spices like mustard seeds, curry leaves, and turmeric, making it a wholesome and satisfying meal. Packed with 48g of protein per serving, this curry is perfect for gym-goers looking for a post-workout lunch. The tamarind adds a unique tanginess, while the onions and tomatoes create a rich and luscious base. Cooking this dish is straightforward, thanks to its one-pan approach for the curry and a simple pot for the rice. Serve it warm for a comforting, high-protein meal that highlights the vibrant flavors of Indian coastal cuisine. Whether you're meal-prepping for the week or enjoying a hearty lunch, this dish will keep you energized and satisfied.

Ingredients

• loose Ginger
• medium Chilli Green Long
• 500 g Desi Tomato (Tamatar)
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 kg Basmati Rice
• 100 g Tamarind Paste
• 250 g Tendercuts Basa Boneless Fillet F&S
• 200 ml Mustard Oil
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• 500 g Onion
• 110 g Unpeeled Garlic Cloves

Instructions

1. 1. Rinse the fish fillets thoroughly and pat them dry using a clean kitchen towel.
2. 2. Mix turmeric powder and a pinch of salt; rub this mixture onto the fish fillets and set aside for 10 minutes.
3. 3. Heat oil in a deep pan, add mustard seeds, and let them splutter for 30 seconds before adding curry leaves.
4. 4. Add finely chopped onions and sauté until golden brown, about 5-6 minutes.
5. 5. Stir in minced garlic, ginger, and green chilies, cooking for another 2 minutes until aromatic.
6. 6. Add chopped tomatoes, tamarind pulp, and all the powdered spices; cook until the oil separates and the mixture thickens.
7. 7. Pour in 500 ml of water, bring it to a boil, and gently add the fish fillets, ensuring they are submerged.
8. 8. Lower the heat and simmer for 15 minutes, turning the fish halfway through for even cooking.
9. 9. In a separate pot, rinse the rice thoroughly and cook with 250 ml of water and a pinch of salt until fluffy and tender.
10. 10. Check the curry for seasoning and adjust salt if needed before removing from heat.
11. 11. Plate the steamed rice and ladle the tangy tamarind fish curry over it for serving.