Tangy Tamarind Fish Stew With Steamed Rice Recipe

About this recipe

This tangy tamarind fish stew is a delightful Indian-inspired dish that's perfect for lunch. Tender fish fillets are simmered in a flavorful broth made with tamarind, tomatoes, and aromatic spices, creating a comforting and balanced meal. Served alongside fluffy steamed rice, this dish provides an excellent source of protein and energy, making it ideal for gym recovery or a hearty midday meal. The tanginess of tamarind pairs beautifully with the richness of the fish, while the curry leaves and mustard seeds add authentic South Indian flair. With a cook time of just 30 minutes, this recipe is simple enough for an intermediate cook while being batchable for meal prep. Whether you’re craving bold flavors or looking for a high-protein, energizing dish, this tamarind fish stew hits every mark.

Ingredients

• 1 kg Basmati Rice
• 250 g Tendercuts Basa Boneless Fillet F&S
• 100 g Tamarind Paste
• 200 ml Mustard Oil
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• - Onion-250 Gms
• 110 g Unpeeled Garlic Cloves
• 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 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash and pat dry the fish fillets, then lightly season them with a pinch of turmeric and salt.
2. 2. Soak the tamarind pulp in warm water for 10 minutes, then extract the juice and discard the solids.
3. 3. Heat oil in a deep pan and add mustard seeds; let them splutter before adding curry leaves.
4. 4. Finely chop the onions, garlic, ginger, and green chilies, then sauté them in the pan until golden and aromatic.
5. 5. Dice the tomatoes and add them to the pan, cooking until they soften and form a thick base.
6. 6. Stir in turmeric powder, red chili powder, and coriander powder, cooking the spices for 1-2 minutes.
7. 7. Pour in the tamarind juice and 500 ml of water, then bring the mixture to a gentle boil.
8. 8. Add the fish fillets carefully into the stew, ensuring they are submerged; cook on low heat for 10-12 minutes.
9. 9. While the fish simmers, rinse the rice thoroughly and cook it in a separate pot until fluffy and tender.
10. 10. Check the fish for doneness and adjust salt levels in the stew as needed.
11. 11. Garnish the stew with freshly chopped coriander leaves for added flavor.
12. 12. Plate the fish stew with steamed rice on the side and serve hot.