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Tangy Tamarind Fish Curry
Meenakshi S Nair
2 servings
BeginnerA sweet and sour fish curry infused with curry leaves and ginger.
Total Steps
6
Ingredients
12
Tools Needed
1
Ingredients
- 250 grams basa fish
- 2 tablespoons tamarind paste
- 1 1/2 tablespoons jaggery(optional)
- 1 1/2 cups water
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon methi (fenugreek) seeds
- 7 leaves curry leaves
- 1 1/2 tablespoons chopped ginger
- 1 teaspoon chilli flakes or chilli powder
- Salt
- 1 teaspoon chopped coriander stems
Instructions
1
Step 1
In a large pot, heat 1 ½ cups water. Once the water starts bubbling, add the tamarind paste and stir it around so that there are no lumps. The add the jaggery and dissolve. Stir the mixture around till it thickens a bit. Remove from heat and keep aside.
2
Step 2
3
Step 3
In the same pot, pour 2 tablespoons of coconut oil. When the oil is hot, add the mustard and methi seeds, then the curry leaves and chopped ginger. Once the ginger browns a bit, add some crushed chilli flakes or chilli powder. Then pour in the tamarind-jaggery liquid and let it simmer for a few minutes.
4
Step 4
Next, add the steamed fish fillets and a teaspoon of chopped coriander stems. Let the curry bubble for a few minutes more, so that the fish can absorb the flavours.
5
Step 5
6