Fish in Ginger-Tamarind Sauce

6
MINIJOSH 0

"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."

Ingredients 45 m {{adjustedServings}} servings 125 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Cook fish in sauce until fish is cooked through. Serve garnished with fresh curry leaves.
Tips & Tricks
Brown Butter Pan-Fried White Fish

See how to make quick and easy pan-fried fish in brown butter.

Grilled Mahi Mahi with Spicy Mango Sauce

See how to make a quick Thai-influenced fish dish on the grill.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 6

  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
AlmostVinDiesel
2/21/2006

Ditto what the first reviewer said. Watery. Somewhat bland. Not recommended

NetteNet99
3/7/2005

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.

rthomasrush
10/7/2010

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.