Indian · Dinner
Tangy Fish Curry
White fish fillet simmered in a tangy tomato-tamarind curry, built on mustard seeds, curry leaves, turmeric and coconut milk. The tamarind and tomato base gives a sharp, sour edge balanced by coconut richness, finished with fresh coriander. Served over steamed rice.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
478Calories
41.2gProtein
19.6gFat
36.8gCarbs
7.9gSugar
4.1gFiber
812mgSodium
98mgChol
11.4gSat Fat
1120mgPotassium
98mgCalcium
3.6mgIron
2.1mcgVitamin B12
14mgVitamin C
Goes well with
Crisp Lager or Pilsner
local
Masala Chai
international
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Thinly slice the onion, mince the garlic, grate the ginger, and crush the tomatoes; season the fish with salt and set aside.
2
Bloom
Heat mustard oil in a small saucepan over medium heat, add mustard seeds and curry leaves, and cook 30 seconds until seeds pop.
3
Sauté
Add onion, garlic, and ginger to the saucepan and cook over medium heat 5 minutes, stirring often, until the onion softens and turns golden.
4
Bloom
Stir turmeric, chili powder, and coriander into the saucepan and cook over medium-low heat 1 minute until fragrant and oil separates at edges.
5
Simmer
Add crushed tomatoes and tamarind paste to the saucepan and simmer over medium heat 6 minutes, stirring occasionally, until thickened.
6
Poach
Pour in coconut milk and 1/4 cup water, bring to gentle simmer, slide in fish, and poach over low heat 6 to 8 minutes until opaque and flaking.
7
Plate
Spoon rice onto a plate, ladle fish and sauce alongside, and scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g white fish fillet
- 2 tbsp2 tbsp mustard oil
- 1 tsp1 tsp mustard seed
- 1616 curry leaves
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1/2 tsp1/2 tsp coriander-ground
- 2/3 cup80g, about a third of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tamarind-paste
- 2/3 cup160ml coconut-milk
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro, for garnish
- 1 cup200g white-rice-cooked, to serve
