Authentic Fish Curry Recipe- Tamarind & Spice Flavored Indian Fish

Last Updated on 2 months by Neha Deshmukh

Authentic Fish Curry Recipe- Tamarind & Spice Flavored Indian Fish

Introduction

There’s just something about a perfectly made fish curry, isn’t there? The tangy tamarind, the warm spices… it’s pure comfort food. This particular recipe is one I’ve been perfecting for years – it’s inspired by my grandmother’s cooking and the flavors of South India. It’s a bit of a process, but trust me, the end result is so worth it. Get ready for a flavor explosion!

Why You’ll Love This Recipe

This isn’t just any fish curry. It’s a beautiful balance of sour, spicy, and savory. The tamarind gives it a unique tang, while the homemade spice powder adds layers of depth you won’t find in a store-bought blend. Plus, it’s a fantastic way to enjoy fresh water fish, which is a staple in many Indian households.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 4-6 tablespoons gingely (sesame) oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• ¼ teaspoon fenugreek seeds
• 3 dried red chillies
• 3 sprigs curry leaves
• 8 minced garlic cloves
• 4 green chillies
• 15-20 shallots (small onions)
• 1 lime-sized tamarind
• 6 ripe tomatoes
• 1 teaspoon turmeric powder
• 2 teaspoons red chilli powder
• 3 teaspoons coriander powder
• 1.5 teaspoon salt
• 500 grams fresh water fish with bones
• 4 cups water
• 1/8 teaspoon fenugreek seeds (for spice powder)
• ¼ teaspoon mustard seeds (for spice powder)
• 1 teaspoon cumin seeds (for spice powder)
• 1 teaspoon coriander seeds (for spice powder)
• 1 teaspoon black pepper (for spice powder)

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Gingely (Sesame) Oil: Regional Variations & Benefits

Gingely oil, or sesame oil, is key to South Indian cooking. It has a distinct nutty flavor that really shines in this curry. You can find it at most Indian grocery stores. Some regions prefer a more refined sesame oil, while others (like my family!) love the stronger flavor of the unrefined version.

Mustard, Cumin & Fenugreek Seeds: The South Indian Trinity

These three seeds are the foundation of so many South Indian dishes. They create a warm, earthy base for the curry. Don’t skip the tempering step – it really wakes up the flavors!

Tamarind: A Sour Staple – Choosing & Preparing

Tamarind provides that signature tang. Look for blocks of tamarind that are pliable and not too brittle. Soaking it in hot water is essential to extract the pulp. Don’t worry if it seems a little messy – it’s all part of the process!

Fresh Water Fish: Selecting the Best Options

Traditionally, this curry is made with fresh water fish that has bones. Rohu, Catla, or Mrigal are excellent choices. The bones add a lovely flavor to the curry, but be careful when eating! You can also use boneless fillets if you prefer.

Spice Powder: The Secret to Depth of Flavor

Making your own spice powder is a game-changer. Dry roasting the spices enhances their aroma and flavor. It takes a little extra time, but it’s so worth it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the gingely oil in a large pan over medium heat. Add the mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter and pop – this is where the magic begins!
2. Add the dried red chillies and curry leaves. Fry until the curry leaves are crispy and fragrant.
3. Add the minced garlic, green chillies, and shallots. Sauté until the shallots turn golden brown and softened.
4. While the shallots are sautéing, soak the tamarind in 1 cup of hot water for about 20 minutes. Once softened, extract the pulp using your hands and strain it to remove any seeds or fibers.
5. Blend the ripe tomatoes into a smooth puree.
6. Add the tomato puree, tamarind pulp, turmeric powder, red chilli powder, coriander powder, salt, and the remaining 3 cups of water to the pan. Mix well and bring to a simmer. Cover and let it simmer for about 30 minutes, or until the oil starts to separate from the gravy.
7. Gently add the fish pieces to the curry. Cook for 7-8 minutes on low heat, or until the fish is cooked through. Be careful not to overcook it!
8. In a separate small pan, dry roast the fenugreek seeds, mustard seeds, cumin seeds, coriander seeds, and black pepper for a few minutes, until fragrant. Let them cool slightly, then grind them into a fine powder.
9. Stir the spice powder into the curry. Simmer for just one minute more, then turn off the heat.

Expert Tips

• Don’t be afraid to adjust the spice level to your liking.
• Using a heavy-bottomed pan will prevent the curry from sticking and burning.
• Gently stir the fish while it’s cooking to ensure it cooks evenly.

Variations

Vegan Fish Curry Adaptation

Believe it or not, this curry works beautifully with vegetables! Substitute the fish with firm tofu, jackfruit, or even cauliflower.

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check that your spice powders haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Mild to Hot)

Reduce the amount of red chilli powder for a milder curry. For extra heat, add a pinch of cayenne pepper or use hotter green chillies.

Festival Adaptations (Onam, Pongal)

This curry is often served during festivals like Onam and Pongal in South India. It’s a celebratory dish meant to be shared with family and friends.

Serving Suggestions

Serve this fish curry hot with a side of steamed rice. A dollop of yogurt or a sprinkle of chopped coriander leaves adds a nice finishing touch. It also pairs wonderfully with papadums and a simple vegetable side dish.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight!

FAQs

What type of fish is best for this curry?

Rohu, Catla, or Mrigal are traditional choices, but you can use any firm, fresh water fish you like.

Can I use pre-made tamarind paste?

Yes, you can! Use about 2-3 tablespoons of tamarind paste, adjusting to taste.

How can I adjust the sourness of the curry?

Add a little more tamarind pulp for a more sour curry, or a pinch of sugar to balance the flavors.

What is the purpose of dry roasting the spices?

Dry roasting enhances the aroma and flavor of the spices, creating a more complex and delicious curry.

Can this curry be made ahead of time?

Yes! You can make the curry base (up to step 6) a day ahead and store it in the refrigerator. Add the fish and spice powder just before serving.