Tangy Tamarind Fish Curry With Steamed Rice Recipe

Indian cuisine · 341 calories

About this recipe

Tangy Tamarind Fish Curry with Steamed Rice is a delightful South Indian dish that combines the bold tanginess of tamarind with the rich, tender texture of fresh fish. Simmered with aromatic spices like turmeric, red chili, and mustard seeds, this curry captures the essence of traditional coastal cuisine. Paired with fluffy steamed rice, the meal is both comforting and energizing, making it ideal for a midday boost. With a high protein content, this dish supports muscle recovery and keeps you satiated throughout the day. Cooking it is straightforward, with simple steps that guide you through creating a restaurant-worthy flavor experience in your own kitchen. Perfect for a cozy lunch with family or friends, it’s a balanced meal that hits all the right notes of taste and nutrition.

Ingredients

  • 250 g Tendercuts Basa Boneless Fillet F&S
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 1 Kg Frozen Pink Guava Pulp
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 100 g Orika Big Mustard Seeds
  • 50 g Pluckk Organic Curry Leaves
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the fish fillets thoroughly and pat dry with a kitchen towel.
  2. 2. Soak the tamarind pulp in warm water for 10 minutes and extract its juice.
  3. 3. Heat oil in a pan and add mustard seeds; let them splutter for 30 seconds.
  4. 4. Add curry leaves, finely chopped garlic, and ginger; sauté until aromatic.
  5. 5. Stir in turmeric powder, red chili powder, and salt; cook for 1 minute.
  6. 6. Pour in the tamarind juice and bring it to a gentle boil.
  7. 7. Add the fish fillets carefully to the pan and reduce the heat to low.
  8. 8. Simmer the curry for 10-12 minutes until the fish is cooked through.
  9. 9. Meanwhile, rinse the rice under cold water until clear and drain.
  10. 10. Cook the rice in boiling water for 12 minutes, then drain and fluff.
  11. 11. Serve the tangy fish curry hot alongside the steamed rice.