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Tamarind Fish Curry

Most of the South Indian recipes are prepared using tamarind. It contains lots of curative properties and is even used in Ayurveda medicines.
Fishes are a good source of omega 3 fatty acids, proteins, iodine, vit D etc. It contains essential vitamins and minerals needed for our body.
Tamarind fish curry is a tangy recipe prepared using tamarind and small onions. It's a traditional recipe, infact a very easy recipe too prepared in many South Indian households. All the traditional recipes are prepared in a healthy way with minimal spices, so as to benefit the nutrients from the food. This recipe, the combo of small onion, tamarind, gingelly oil and fish is an example for that.
This dish tastes heavenly when prepared the previous day and consumed the next day. The tanginess from the tamarind and the flavour of the fish along with gingelly oil, all blends together and makes the curry very tempting, tasty and irresistible. A very good combo with rice and dosa.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 2 people
Course: curry, Lunch Recipe, Side Dish
Ingredients Method

Ingredients
  

  • 250 g Fish
  • 1½ Cup Small onion (chopped)
  • 3 tbsp All purpose Chilli Powder (Kuzhambu milagai powder)
  • Tamarind (Big gooseberry sized)
  • ½ tsp Turmeric powder
  • Salt
  • Gingelly oil

Method
 

  1. Soak Tamarind in hot water.
  2. Chop small onions. Small onion adds flavour to tamarind curry, also don't compromise on the quantity. The more the tastier.
  3. In a pan, add tamarind water (nearly 2-3 cups/ 2 tbsp tamarind paste in 2 cups water), 3 tbsp All purpose Chilli Powder (Kuzhambu milagai powder), ½ tsp turmeric powder, salt and 3 tbsp gingelly oil.
  4. Mix it properly.
  5. Cover and cook for about 30 min.
  6. Now the onions and tamarind would have cooked and blended properly.
  7. Check for salt and hotness and add fish pieces.
  8. Let it cook covered. After a few minutes carefully flip the fishes, for it to cook on the other side.
  9. When its cooked, switch off flame and let it rest covered for sometime before serving. This curry tastes good with time. So prepare it early and give some good resting time for the flavors to infuse.