Its a very simple and easy fish curry from Kerala, a southern state of India. You can get the tamarind paste from any Indian grocery store.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a saucepan over medium-high heat. Cook mustard seeds in hot oil until they begin to crackle. Stir in ginger and onion; cook for 5 minutes. Pour in water, and stir in tamarind paste. Bring to a boil, then season with coriander, chile powder, and salt. Reduce heat to medium-low, and cook on for 15 minutes, stirring occasionally.

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  • Cook fish in sauce until fish is cooked through. Serve garnished with fresh curry leaves.

Nutrition Facts

124.8 calories; 11.5 g protein; 9.1 g carbohydrates; 24.4 mg cholesterol; 325.1 mg sodium. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 4 stars
01/19/2005
This was easy to make and since I don't really like fish it made it less fishy. My DH and 5 year old really liked it too. Nice flavors. Served it with acorn squash. Read More
(3)

Most helpful critical review

Rating: 3 stars
02/22/2006
Ditto what the first reviewer said. Watery. Somewhat bland. Not recommended Read More
(6)
8 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/19/2005
This was easy to make and since I don't really like fish it made it less fishy. My DH and 5 year old really liked it too. Nice flavors. Served it with acorn squash. Read More
(3)
Rating: 3 stars
02/22/2006
Ditto what the first reviewer said. Watery. Somewhat bland. Not recommended Read More
(6)
Rating: 3 stars
03/07/2005
Very ordinary. Thin and watery. I hesitated to add the chili powder that is called for and I was right. Chili powder is not the way to go. Perhaps cayenne was meant? I vacillated between two and three stars but decided on three because it has potential. I won't make it again however. Read More
(4)
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Rating: 4 stars
01/19/2005
This was easy to make and since I don't really like fish it made it less fishy. My DH and 5 year old really liked it too. Nice flavors. Served it with acorn squash. Read More
(3)
Rating: 1 stars
10/07/2010
This recipe was not to my liking. I cook Indian cuisine several times a month and take studying the cooking techniques from India's different regions seriously. This recipe had such a lack of balance that it was impossible to correct. The sourness of the tamarind paste was so prominent that it dominated the recipe. I tried to balance it with sugar but it still wouldn't work. The only things that allowed me to choke it down (I refuse to throw away meat or fish unless absolutely necessary) was an massive amount of lime mango pickle and a ton of fresh curry leaves. Read More
(3)
Rating: 4 stars
04/22/2007
These came out delicious. I added peas since I saw other people suggested it; I also added some garlic. I had a tough time with the puff pastry so this took me a lot longer than the directions said. Then I made a quick dipping sauce with barbecue sauce curry paste apple juice and a little salt. Read More
(2)
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Rating: 3 stars
11/10/2009
i used fresh green chillies and 1cup of water instead of 2 oh and fresh tamarind. i also marinated the fish in olive oil appel vinager and lime juice for a few minutes then i cooked it very quickly on a very hot pan just to seal it then i continued to cook it with the sauce. it was good. Read More
(2)
Rating: 3 stars
12/29/2016
First time I made it it was way too watery as mentioned by others. Maybe the author left out an ingredient. So next time I used two cups tomato sauce instead of water and the resulting sauce was really good. Also the ingredient list says "ground red pepper" but the instructions say chili powder. I used chili powder. Feel free to make it spicier if you like. Three stars for the recipe as written but five stars once it is modified. Read More