Fish in Ginger-Tamarind Sauce

6 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  MINIJOSH

“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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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (6)

Rate This Recipe


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



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.



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.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



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Creamy Parmesan Sauce for Fish


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Basic Curry Sauce