Tomato & tamarind fish curry

Tomato & tamarind fish curry

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(7 ratings)

Prep: 10 mins Cook: 25 mins


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

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal224
  • fat7g
  • saturates1g
  • carbs11g
  • sugars9g
  • fibre4g
  • protein31g
  • salt0.6g


  • 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



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tbsp ground coriander
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 tsp cumin seed
  • 1 tsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 2 x 400g cans chopped tomatoes
  • 200g green bean, trimmed and halved
  • 1 tbsp tamarind paste



    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 4 firm white fish fillets (we used hake)
  • handful coriander leaves, roughly chopped
  • cooked basmati rice, to serve


  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.

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Comments, questions and tips

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23rd Sep, 2014
Yum, really enjoyed this. Used dried little hot chillies and it was delicious. Had no Fennel so used aniseed. Really tasty, will definately make again, great midweek dinner as really quick.
18th Aug, 2014
Disgusting! I've made quite a few recipes from bbc good food and they have all been lovely, this was bland watery, and tasteless. I'm cross I spent so much money on my lovely fish! Followed the recipe to the letter. Including 3 supermarket trips to find tamarind paste!
paulc24's picture
2nd May, 2014
Put quite a bit of fish sauce with this as it was really bland before, a squeeze of lime when on the plate and it was beautiful!
wirecat's picture
25th Jan, 2014
Made with basa fish and scattered pomegranate seeds on top for a bit of texture. Delicious!
18th Jan, 2014
Delicious sauce! Used double the amount of tamarind for extra tang!
15th Aug, 2013
I deseeded the chilli, but decided that it could take more heat.
bricin's picture
26th Jun, 2013
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
19th Jun, 2013
I love that fish curry, the tamarind adds a nice aftertaste
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