Tamarind Fish Curry Recipe

Marinate fish

Rinse and pat dry the fish pieces. In a bowl, mix 1 tsp salt and 1 tsp turmeric powder and toss with the fish so each piece is lightly coated. Set aside while you prepare the other components (10–15 minutes).

Soak tamarind pulp in 120 ml warm water for 10 minutes. Squeeze and strain through a fine sieve, extracting all pulp and discarding fibres and seeds. You should have roughly 60 g of concentrated tamarind extract. Keep aside.

Peel and cut the raw mango into 1–2 cm cubes. Keep ready.

Dry-toast the coriander seeds, fenugreek seeds, cumin seeds, and peppercorns in a small skillet over medium heat for 1–2 minutes until aromatic. Remove and let cool.

In the same skillet, briefly toast the dry red chilies for 30–40 seconds until they darken slightly; take care not to burn them. Cool slightly.

In a blender, combine the toasted whole spices, toasted red chilies, shallots, garlic, ginger, and grated coconut. Add about 60 ml water and grind to a smooth paste. If needed, add another 1–2 tbsp water to achieve a slightly thick, free-flowing paste (consistency similar to tomato puree).

Heat 3 tbs coconut oil in a heavy-bottomed pan or wok over medium heat. When hot, add 1 tsp mustard seeds. When they start to pop, add 1 tsp fenugreek seeds and the curry leaves. Sauté for 20–30 seconds until fragrant.

Add the slit green chilies and the chopped tomato (if using). Sauté until the tomato softens and oil begins to separate around it, about 3–4 minutes.

Add the prepared spice-coconut paste to the pan. Fry the paste on medium-low heat, stirring frequently, for 4–6 minutes until the raw smell disappears and oil begins to separate from the paste. This deepens the flavor.

Pour the strained tamarind extract into the pan and stir to combine. Add 300 ml water and bring the mixture to a gentle simmer.

Add the raw mango cubes. Simmer the gravy for 6–8 minutes until the mango begins to soften but still holds shape. Taste and add salt as needed. If the tamarind is very sour, add 1 tsp sugar or a little jaggery to balance the flavors.

Gently slide the marinated fish pieces into the simmering curry in a single layer. Cover and simmer gently for 6–8 minutes, turning the pieces once after 3–4 minutes so they cook evenly. The fish is done when it flakes easily and is opaque through the center.

Check gravy consistency — if too thin, simmer uncovered for a few minutes to reduce; if too thick, add up to 50 ml water and bring back to a simmer. Adjust salt and sourness to taste.

Turn off the heat. Sprinkle the chopped fresh coriander over the curry and stir gently to combine. Let the curry rest for 2 minutes so flavors marry.

Serve hot as an appetizer portion (Kari Thodakkam style) or as a light main with steamed rice. Provide lime wedges on the side for extra tang.