Indian · Dinner
Sour Fish Curry
White fish fillet simmered in a tamarind-and-tomato broth with turmeric, mustard seed and curry leaf, thinned with light coconut milk rather than a heavy dose, keeping the sour, tangy Konkan-style profile while trimming fat. Served with steamed rice.
$4
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
286Calories
36.9gProtein
9.6gFat
14.8gCarbs
6.8gSugar
2.9gFiber
612mgSodium
90mgChol
5.9gSat Fat
950mgPotassium
75mgCalcium
2.4mgIron
2.3mcgVitamin B12
14mgVitamin C
Goes well with
Sauvignon Blanc or Pinot Grigio
local
Nimbu Pani (Lemon-Ginger Cooler)
international
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
pat the fish fillet dry, cut into 2 large chunks, then chop the tomato and onion, and mince the garlic and grate the ginger.
2
Bloom
heat the oil in a small saucepan over medium heat, add the mustard seed and curry leaf, and cook 30 seconds until seeds pop and leaves crisp.
3
Simmer
add the onion, garlic and ginger to the saucepan and cook over medium heat 3 minutes until soft and translucent, stirring often. Stir in tomato, turmeric and chili powder, then cook 4 minutes over medium-low heat until the tomato breaks down and oil separates. Whisk tamarind paste into water, pour into the saucepan along with coconut milk, and simmer over medium-low heat 3 minutes until the broth deepens in colour.
4
Plate
lower the fish chunks into the simmering broth, season with salt, poach uncovered over low heat 6 minutes until opaque and flaking easily, then ladle into a shallow bowl and serve immediately with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tbsp2 tbsp tamarind paste
- 1/2 cup120ml coconut milk
- 11 medium tomato
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1/2 tsp1/2 tsp mustard-seed
- 1212 curry-leaf leaves
- 1 tsp1 tsp vegetable-oil
- 1/2 cup120ml water
- salt, to taste
