Tangy Tamarind Fish Curry With Steamed Rice Recipe

Indian cuisine · 336 calories

About this recipe

Tangy Tamarind Fish Curry with Steamed Rice is a delightful Indian lunch option that’s perfect for those seeking bold flavors and wholesome nutrition. This South Indian-inspired dish features tender Rohu fish fillets simmered in a tamarind-based curry, infused with aromatic spices like mustard seeds and curry leaves. The curry is balanced beautifully with the tanginess of tamarind and the sweetness of fresh tomatoes. Paired with fluffy steamed rice, this meal is a feast for the senses, offering a vibrant taste and a satisfying texture. Rich in protein and fiber, this dish supports your wellness goals while delivering comfort and energy. Cooking it is a rewarding experience, as the spices come alive in the pan, filling your kitchen with irresistible aromas. Serve it for lunch or dinner to enjoy a slice of Indian culinary tradition in under 60 minutes.

Ingredients

  • 500 g Cambay Tiger Rohu Fish Without Head
  • 1 Kg Frozen Pink Guava Pulp
  • 500 g Minimeal Onion
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 100 g Orika Big Mustard Seeds
  • 50 g Pluckk Organic Curry Leaves
  • 20 g Turmeric Powder
  • 100 g Red Chili Powder
  • 200 ml Mustard Oil
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - Coriander Powder

Instructions

  1. 1. Rinse the fish fillets under cold water and pat them dry with a paper towel.
  2. 2. Soak tamarind pulp in 100 ml warm water for 10 minutes, then strain to extract the juice.
  3. 3. Chop onions, tomatoes, garlic, and ginger finely for the curry base.
  4. 4. Heat oil in a pan and add mustard seeds; let them splutter for 30 seconds.
  5. 5. Add curry leaves, chopped onions, garlic, and ginger, sautéing them until golden brown.
  6. 6. Stir in tomatoes, turmeric, chili powder, and salt, cooking until the tomatoes become soft and mushy.
  7. 7. Pour the tamarind juice into the pan and bring the mixture to a gentle boil.
  8. 8. Add the fish fillets carefully, ensuring they are fully submerged in the curry.
  9. 9. Cover the pan and let the fish cook for 12-15 minutes on medium heat until tender.
  10. 10. Meanwhile, rinse the rice thoroughly and cook it in boiling water until soft and fluffy.
  11. 11. Plate the steamed rice and spoon the tangy tamarind fish curry over it.
  12. 12. Garnish with fresh coriander leaves before serving.