Tangy Tamarind Fish Curry With Steamed Rice Recipe

About this recipe

A flavorful fish curry, simmered in tangy tamarind sauce with aromatic spices, served alongside fragrant steamed rice for a fulfilling lunch.

Ingredients

• 200 ml Mustard Oil
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 20 g Turmeric Powder
• - Red Chilli
• 50 g Cumin Powder
• 250g Green Chilli
• - Coriander Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Clean and pat dry the fish steaks, then marinate them with turmeric and salt for 15 minutes.
2. 2. Heat mustard oil in a pan until it starts to smoke, then fry the fish steaks lightly on medium heat for 3 minutes on each side.
3. 3. In the same pan, sauté finely chopped onions, garlic, and ginger until golden and fragrant.
4. 4. Add chopped tomatoes, turmeric, red chili powder, coriander powder, and cumin powder, and cook until the oil separates from the masala.
5. 5. Mix tamarind pulp with 200 ml of water, then pour into the pan and stir well to blend the flavors.
6. 6. Add the fried fish steaks to the tamarind sauce, cover, and simmer for 10 minutes to let the fish absorb the flavors.
7. 7. Cook the rice separately by rinsing it and boiling it with 400 ml of water in a covered pot until tender.
8. 8. Garnish the fish curry with chopped coriander leaves and sliced green chilies before serving.
9. 9. Plate the steamed rice alongside the tangy fish curry and enjoy while warm.