Spicy Fish Curry Recipe – Tamarind & Mustard Seed Delight

Last Updated on 4 months by Neha Deshmukh

Spicy Fish Curry Recipe – Tamarind & Mustard Seed Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, relatively quick curry that feels both comforting and exciting. This Spicy Fish Curry, with its lovely tang from tamarind and pop from mustard seeds, is exactly that. I first made this when I was craving something a little different from my usual tomato-based curries, and it’s been a family favorite ever since. It’s surprisingly easy to whip up, even on a weeknight!

Why You’ll Love This Recipe

This isn’t just another fish curry. The combination of mustard seeds, tamarind, and just the right amount of spice creates a truly unique flavor profile. It’s a little tangy, a little spicy, and totally addictive. Plus, it comes together in under 30 minutes – perfect when you want a delicious homemade meal without spending hours in the kitchen. It serves 2, but honestly, it’s so good you might want to double the recipe!

Ingredients

Here’s what you’ll need to make this delightful curry:

• 2 tbsp light cooking oil
• 0.5 tsp mustard seeds
• 1 medium onion, thinly sliced
• 0.25 tsp turmeric powder
• 0.5 tsp red chilli powder (adjust to your spice preference!)
• Salt to taste
• 1 medium tomato, finely chopped
• 1 tsp crushed garlic
• 1 tsp tamarind concentrate
• 2 large fillets of white fish (e.g., Tilapia), cubed
• 1 medium green pepper, thinly sliced

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Mustard Seeds: Regional Variations & Flavor Profile

Mustard seeds are a staple in South Indian cooking, and they really pop when tempered in hot oil. Black mustard seeds are most common, but you can also use yellow or brown. They add a wonderful nutty, slightly pungent flavor.

Tamarind Concentrate: Understanding its Tang & Uses

Tamarind concentrate provides that signature sourness that balances the spice beautifully. It’s different from lemon juice – it has a deeper, more complex tang. You can find it at most Indian grocery stores.

Fish Choice: Best Options for Curry

I love using firm white fish like Tilapia, Cod, or Halibut. They hold their shape well during cooking. But feel free to experiment! Catfish or even firm salmon would also work nicely. About 250-300g of fish is perfect for this recipe.

Oil Selection: Light Cooking Oils for Indian Cuisine

For this curry, a light cooking oil like sunflower, canola, or vegetable oil is best. You want something neutral that won’t overpower the other flavors.

Spice Level: Adjusting the Red Chili Powder

The 0.5 tsp of red chili powder gives a nice, gentle heat. But feel free to adjust it to your liking! If you like it really spicy, add up to 1 tsp. Or, for a milder curry, reduce it to 0.25 tsp or even a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by heating the oil in a pan over medium heat. Once hot, add the mustard seeds. They’ll start to splutter – that’s a good thing!
2. Add the sliced onions and sauté until they’re softened and lightly browned. This usually takes about 5-7 minutes.
3. Now, add the turmeric powder, red chili powder, and salt. Stir well to combine.
4. Add the chopped tomatoes, crushed garlic, and tamarind concentrate. Cook for another 5-7 minutes, stirring occasionally, until the tomatoes soften and the spices blend into a thick paste. This is where the magic happens!
5. Gently stir in the cubed fish and sliced green pepper.
6. Cook on medium heat for 8-10 minutes, turning the fish occasionally to avoid breaking it. The fish is done when it’s opaque and flakes easily with a fork.

Expert Tips

• Don’t overcrowd the pan! If you’re making a larger batch, cook the fish in batches to ensure it cooks evenly.
• Be gentle with the fish. It’s delicate, so avoid stirring too vigorously.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

This recipe is a great base for experimentation. Here are a few ideas:

Vegan Fish Curry Adaptation (Using Plant-Based Fish)

My friend, Priya, is vegan and absolutely loves this curry with plant-based fish alternatives! Just swap the fish for your favorite vegan fish fillets or chunks.

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check that your tamarind concentrate doesn’t contain any hidden gluten ingredients.

Adjusting Spice Level: Mild to Extra Spicy

As mentioned before, adjust the red chili powder to your preference. You can also add a pinch of cayenne pepper for an extra kick.

Festival Adaptations: Serving During Special Occasions

During festivals like Onam or Pongal, this curry is often served with a variety of rice dishes and vegetable sides.

Serving Suggestions

Serve this Spicy Fish Curry warm with steamed rice or flatbread like roti or naan. A side of cooling yogurt or raita is also a lovely addition. A simple cucumber salad complements the flavors beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What type of fish works best in this curry?

Firm white fish like Tilapia, Cod, or Halibut are ideal. They hold their shape well and have a mild flavor that complements the spices.

Can I use tamarind paste instead of tamarind concentrate?

Yes, you can! Use about 2 tablespoons of tamarind paste and mix it with 1/4 cup of warm water. Strain the mixture to remove the seeds and pulp before adding it to the curry.

How can I adjust the sourness of the curry?

Add a little more tamarind concentrate (or paste) for a more sour curry, or a pinch of sugar to balance the flavors.

What is the best way to prevent the fish from falling apart while cooking?

Be gentle when stirring and avoid overcrowding the pan. Cooking in batches helps ensure even cooking and prevents the fish from breaking.

Can this curry be made ahead of time?

You can prepare the curry base (up to step 4) ahead of time and store it in the refrigerator for up to a day. Add the fish and green pepper just before serving.

Enjoy! I really hope you give this Spicy Fish Curry a try. Let me know what you think in the comments below!