How long does Tangy Tamarind Fish Stir Fry take to make?

About 40 minutes: 15 minutes of prep for the fish and julienned vegetables, and 25 minutes of cooking. Cutting the mooli into even strips helps everything finish together.

What fish can I use instead of sea bass in a tamarind stir fry?

Swap it for another firm white fish such as cod, haddock or tilapia. Cut it into chunky bite-sized pieces so it holds its shape when tossed with the tamarind and vegetables.

How do I stop the fish breaking up in the pan?

Cook the fish pieces on each side without stirring until lightly golden, then fold the sauce and vegetables through gently. Pat the fillets dry first so they colour rather than steam.

How can I make tamarind fish less sour?

Start with half the tamarind paste and add more after tasting, or balance it with a pinch of sugar. A little extra water while it simmers also mellows the tang.

What goes well with Tangy Tamarind Fish Stir Fry?

Serve it with steamed basmati rice or softened flattened rice (poha) to soak up the tangy sauce. A simple cucumber salad on the side adds freshness.

Tangy Tamarind Fish Stir Fry Recipe

Name: Tangy Tamarind Fish Stir Fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 100 G Jumbo Garlic 100g; 750 G Top-Op Table Salt Drums; 200G Top-Op Tamarind 200g; - Fresh Asian Mooli Radish Daikon Exotic Vegetable; - Fresh Asian Chayote / Chow Chow; - Indian Spice Company Cinnamon; 100G Trs Madras Curry Powder Mild 100G; 180G Fish Said Fred Asc Sea Bass Fillets; 65G Natoora Root Ginger; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

Indian cuisine · 1 servings · 400 calories

About this recipe

Tangy Tamarind Fish Stir-Fry is a vibrant Indian-inspired dish that’s perfect for a quick and nutritious lunch. Featuring tender white fish fillets, fresh mooli radish, and chow chow squash, this recipe combines protein-packed fish with fiber-rich vegetables for a balanced meal. The tangy tamarind paste, paired with aromatic spices like cinnamon and a curry blend, creates a mouthwatering sauce that coats every bite. This stir-fry is a celebration of bold flavors and textures, coming together in under 40 minutes. Serve it hot for a satisfying meal that’s both delicious and nourishing, ideal for busy weekdays or a wholesome gym meal prep option.

Ingredients

100 G Jumbo Garlic 100g
750 G Top-Op Table Salt Drums
200G Top-Op Tamarind 200g
- Fresh Asian Mooli Radish Daikon Exotic Vegetable
- Fresh Asian Chayote / Chow Chow
- Indian Spice Company Cinnamon
100G Trs Madras Curry Powder Mild 100G
180G Fish Said Fred Asc Sea Bass Fillets
65G Natoora Root Ginger
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Rinse and pat dry the white fish fillets, then cut them into bite-sized pieces.
2. Peel and julienne the mooli radish and chow chow squash for even cooking.
3. Heat 2 tablespoons of olive oil in a pan over medium heat and gently sauté the minced ginger and garlic until fragrant.
4. Add the fish pieces to the pan and cook for 2 minutes on each side until lightly golden, then lift them out onto a plate.
5. Stir the tamarind paste, cinnamon, curry powder, salt and 100 ml of water into the pan.
6. Add the julienned vegetables and toss well to combine with the spices and tamarind.
7. Cover the pan and let it simmer for 10 minutes, stirring occasionally for even cooking.
8. Remove the lid, return the fish to the pan and cook for another 5 minutes until the sauce thickens slightly, the vegetables are tender and the fish is cooked through.
9. Adjust seasoning if needed and serve hot for a tangy and flavorful lunch.

How to make Tangy Tamarind Fish Stir Fry

Prepare the fish and vegetables. Rinse and pat dry the white fish fillets, then cut them into bite-sized pieces. Peel and julienne the mooli and chow chow squash so they cook evenly.
Sear the fish. Heat olive oil in a pan over medium heat and gently sauté minced ginger and garlic until fragrant. Add the fish and cook for 3-4 minutes on each side until lightly golden.
Add tamarind and spices. Stir in the tamarind paste, cinnamon, curry blend and salt until the fish is evenly coated, then add the julienned vegetables and toss well.
Simmer and reduce. Cover the pan and simmer for 10 minutes, stirring occasionally, then uncover and cook for another 5 minutes until the sauce thickens slightly and the vegetables are tender.
Season and serve. Taste and adjust the seasoning if needed, then serve the tangy fish and vegetable stir fry hot, making sure the fish is cooked through and flakes easily.

Frequently asked questions

How long does Tangy Tamarind Fish Stir Fry take to make?: About 40 minutes: 15 minutes of prep for the fish and julienned vegetables, and 25 minutes of cooking. Cutting the mooli into even strips helps everything finish together.
What fish can I use instead of sea bass in a tamarind stir fry?: Swap it for another firm white fish such as cod, haddock or tilapia. Cut it into chunky bite-sized pieces so it holds its shape when tossed with the tamarind and vegetables.
How do I stop the fish breaking up in the pan?: Cook the fish pieces on each side without stirring until lightly golden, then fold the sauce and vegetables through gently. Pat the fillets dry first so they colour rather than steam.
How can I make tamarind fish less sour?: Start with half the tamarind paste and add more after tasting, or balance it with a pinch of sugar. A little extra water while it simmers also mellows the tang.
What goes well with Tangy Tamarind Fish Stir Fry?: Serve it with steamed basmati rice or softened flattened rice (poha) to soak up the tangy sauce. A simple cucumber salad on the side adds freshness.