Tangy Tamarind Fish Curry With Steamed Kolam Rice Recipe

Indian cuisine · 242 calories

Tangy Tamarind Fish Curry with Steamed Kolam Rice recipe

About this recipe

Tangy Tamarind Fish Curry with Steamed Kolam Rice pairs tender, fresh fish fillets with a vibrant tamarind-based sauce and fragrant rice. This Indian-inspired dish is an ideal choice for dinner, blending bold flavors with balanced nutrition. The tamarind sauce is rich and tangy, complementing the mild sweetness of the fish. Served alongside steamed Kolam rice, it offers a complete meal with 22 grams of protein, perfect for muscle recovery and energy replenishment. Cooking this dish is straightforward yet rewarding; the tamarind pulp and spices create an aromatic base, while the fish absorbs the flavors beautifully. Whether it's for a weekday dinner or a meal prep option, this curry is sure to impress with its taste and nutritional value.

Ingredients

  • 1 Kg Bullet Kolam Rice 1kg
  • 200 ml Mustard Oil
  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Tamarind Paste
  • 250 g Tendercuts Basa Boneless Fillet F&S
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • - Ginger Powder
  • 20 g Turmeric Powder
  • - Coriander Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the fish fillets thoroughly under running water and pat dry with a clean towel.
  2. 2. Cook the Kolam rice in a pot with water and a pinch of salt until tender, then set aside.
  3. 3. Heat oil in a deep pan and sauté chopped onions until golden brown and fragrant.
  4. 4. Add chopped tomatoes and green chilies to the pan, cooking until the tomatoes soften and form a paste.
  5. 5. Mix in ginger powder, turmeric powder, and coriander powder, stirring for 2 minutes to toast the spices.
  6. 6. Dilute tamarind pulp with water and pour it into the pan, stirring to combine with the spice mixture.
  7. 7. Bring the tamarind sauce to a gentle boil, then reduce heat to simmer.
  8. 8. Season the sauce with salt and gently add the fish fillets into the pan.
  9. 9. Cook the fish on low heat for 8-10 minutes, allowing the flavors to infuse without breaking the fillets.
  10. 10. Garnish the curry with chopped fresh coriander leaves before serving.
  11. 11. Serve the tangy tamarind fish curry hot with steamed Kolam rice on the side.