Tomato & tamarind fish curry

Tomato & tamarind fish curry

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

Use a sustainable white fish like hake and serve up this healthy, Indian spice-pot with green beans and coriander

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
224
protein
31g
carbs
11g
fat
7g
saturates
1g
fibre
4g
sugar
9g
salt
0.6g

Ingredients

  • 6 garlic cloves
  • 1 red chilli, roughly chopped (deseeded if you don't like it too hot)
  • thumb-sized piece ginger, peeled and roughly chopped
  • 1 tsp turmeric
  • 1 tbsp ground coriander
  • 1 tbsp rapeseed oil
  • 2 tsp cumin seeds
  • 1 tsp fennel seed
  • 2 x 400g cans chopped tomatoes
  • 200g green beans, trimmed and halved
  • 1 tbsp tamarind paste
  • 4 firm white fish fillets (we used hake)
  • handful coriander leaves, roughly chopped
  • cooked basmati rice, to serve

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Method

  1. Blitz together the garlic, chilli, ginger, turmeric and ground coriander with 3 tbsp water. Heat the oil in a large pan and toast the cumin and fennel seeds, letting them sizzle until aromatic. Add the ginger paste and fry for 3 mins.
  2. Empty the tomatoes into the spice pan, plus a can of water. Add the beans, bring to the boil, then turn down the heat and simmer for 5 mins. Stir in the tamarind paste. Add the fish fillets, generously season with ground black pepper, cover and simmer for 10 mins. Take off the lid, carefully turn the fillets, then bubble the sauce until the fish is cooked through and the sauce is thick. Sprinkle over the coriander leaves and serve with rice.

Recipe from Good Food magazine, June 2013

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Comments

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wirecat's picture
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Made with basa fish and scattered pomegranate seeds on top for a bit of texture. Delicious!

lucik's picture

Delicious sauce! Used double the amount of tamarind for extra tang!

eleanormayo's picture
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I deseeded the chilli, but decided that it could take more heat.

bricin's picture

Made this a couple of weeks ago and it was simple to make and delicious to eat. Made it for 2, but kept the full amount of chilli (minus the seeds).

jylbgfr's picture

I love that fish curry, the tamarind adds a nice aftertaste

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