Its hard to live far from home and when ever I feel down I make sure I cook one of Amma's recipe to keep my spirits high. Last week this was the same case I did fish curry and posted pics online and few of my friends requested for the recipe and here it is. This is a super simple, spicy and tangy curry. You can almost use any bigger variety fish for this curry, Amma usually makes this fish curry with King fish but I try to alternate it with what ever is available.
Tamarind fish curry is filled with basic ingredients in anyone's pantry and it best when served with white rice and a veg stir-fry or with idly/dosa. This curry tastes great with medium-big variety fish and today I tried it with Tilapia and it was absolutely yummy. Usually South Indian style fish curry has tamarind in them for the spicy-tangy combination. And mind you this curry builds up flavor the next day, so do ahead and enjoy with rice for one super hit meal.
Recipe Source ~ Amma
Serves ~ 3
Cook & Prep time ~ 30 minutes
Tilapia - 1 entire fish (approx 500 gms)
Red Onion - 1 large, finely chopped
Tomato - 2 large, finely chopped
Green chili - 3-4 slit
Curry leaves - 1 spring
Garlic pods - 8 chopped
Dry red chili - 2
Pepper cons - 1 tbsp
Tamarind - 1 gooseberry size
Warm water - 1 cup to dilute tamarind
Fish masala powder - 2-3 tbsp (I used Eastern Fish Masala ***refer notes)
Salt as per taste
Turmeric- 1 tsp
Gingely oil - 3 tbsp
- Clean the fish and drain all excess water add salt and turmeric, set aside.
- In a big non stick pan heat oil on medium flame add the peppercons and after 20 seconds, add the red chili and curry leaves and then the onions saute for a minute now add the garlic and let it cook until onions get translucent, this takes around 3 minutes.
- Now add the chopped tomato, green chilli saute until the tomoto turns mushy should take 3 minutes. Now add the masala powder (eastern masala) and little salt and mix well, add 1/4 cup water and let it the tomatoes cook further for 3 minutes until the oil separates. Check for spiciness and salt.
- Add 1 cup water and 1/2 cup tamarind water discarding the pulp and bring it to a boil and let it cook for 6 minutes, now add the marinated fish pieces and cover the lid, let it cook in medium flame until fish is cooked about 6-7 minutes.
- Now check if the fish is cooked now add the remaining tamarind water discarding the pulp, cover lid and let it cook further for 5 minutes.
Serve hot with rice or idly or dosa. The curry tastes fabulous as the fish marinates in the curry for long.
- If you do not have fish masala powder replace it with 1 tbsp of red chilli powder and 1 and 1/2 tbsp of coriander powder
- Make sure you use fresh tamarind pulp rather than ready made paste
- Use fresh garlic pods for amazing flavor
- The curry tastes great as it rests longer, I love having this the next day
- This curry is great with red snapper fish, king fish, salmon
- Adjust spiciness by reducing or increasing the red chili powder/ fish masala powder
- You can also add cumin for additional flavor or grind pepper cons if you don't like them whole in the curry
- Make sure that the curry is thick before adding fish pieces if its taking time to thicken then add some more coriander powder