Tamarind fish curry
Serves: 6
Prep time: 35 minsTotal time: 
Recipe photograph by Ant Duncan
Tamarind fish curry
Tamarind is a paste made from puréed tamarind fruit pods and is widely used in Indian and south-east Asian cuisines. It adds a tangy note to this aromatic fish curry
Serves: 6
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
158Kcal
Fat
3gr
Saturates
0gr
Carbs
8gr
Sugars
7gr
Fibre
2gr
Protein
24gr
Salt
1.8gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 tbsp rapeseed oil
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 30g root ginger, finely chopped
- 1 tsp brown mustard seeds
- 10 curry leaves (optional)
- 2 tsp ground cumin
- 1½ tsp ground coriander
- pinch of chilli flakes
- 2 x 400g tins chopped tomatoes
- 400ml fish or vegetable stock*
- 4 tsp tamarind paste
- 750g chunky white fish fillets, cut into 3cm pieces (we used Fish Said Fred cod)
- handful of coriander leaves
To serve, optional
- cooked basmati rice
- naan bread or poppadoms
- natural yogurt
- mango chutney
Step by step
Get ahead
Make the curry sauce up to the end of step 2 up to 3 days ahead and store in an airtight container in the fridge, or freeze. Bring to a simmer before continuing with step 3.
- Heat the oil in a large sauté pan and cook the onion for 8-10 minutes, stirring occasionally, until softened and golden. Add the garlic, ginger, mustard seeds and curry leaves (if using) and cook, stirring, for 2 minutes. Stir in the ground spices and chilli flakes and cook for a further 2 minutes. Add the tinned tomatoes, stock and tamarind paste, stirring to combine, then bring to a simmer.
- Cook uncovered for 16-18 minutes for the sauce to thicken and develop in flavour.
-
Lightly season the fish chunks with salt and gently stir into the sauce. Cover and simmer for 5 minutes, or until the fish is opaque and cooked through. Garnish with coriander and serve with your choice of accompaniments.
*Use gluten-free stock if required.Got a slow cooker?Follow step 1 on the hob, but using just 250ml stock (less liquid is required in a slow cooker). Pour the simmering sauce into your slow cooker, cover and cook on low for 2 hours (although longer won’t hurt). Add the fish and cook for 15-20 minutes until just cooked through.
