Tangy South Indian Fish Curry (Edit recipe)

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This yummy 😋 fish curry is SO easy to make and so very delicious. It was a family favorite at my parents home when I was growing up. Now, it's one of my hubby's favorites too. Even though he doesn't care for fish much, this is one that he definitely enjoys as much as I do. It's my go-to fish dish whenever I get a craving for a quick and easy fish meal fix.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

30 minutes to 40 minutes

INGREDIENTS

11

Serves: 4-6

Ingredients

1.5 lb Salmon Filet, Wild Caught, scaled and cleaned, cut into 2 inch cubes (or other firm white fish)
3 Tbsp Olive Oil, + enough to drizzle on fish
2 cups Red Onion, finely diced
1 Jalapeño Pepper, 1/2 thumb sized finely diced (optional)
2 cups Tomato, diced
Tamarind, pinch off thumb size, soak in 1 cup water, mix to loosen pulp and set aside
1.5 tsp South Indian Hot Curry Powder - Anar Gourmet Foods
1.5 tsp Salt
1 tsp Ginger, Ground
10-12 Curry Leaves, fresh or dried
1 cup Cilantro, washed and roughly chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Spray salmon with olive oil, sprinkle with Anar curry powder and salt. Rub it in on both sides of fillet. Set aside for at least 20-30 mins.
Squeeze tamarind pulp in water and set aside.
Heat olive oil in skillet. Add onions & jalapeno (optional), sauté for 5-7 mins till onions are golden brown or edges start to curl in.
Add curry powder, salt and ginger. Mix for 1-2 mins till spices stick to onions.
Add tomatoes, mix well simmer until soft about 3-5 mins.
Add tamarind water. Make sure to remove pulp and fibers from tamarind water with strainer or pour through fingers into skillet to catch pulp in hand and discard pulp.
Add curry leaves and cilantro
Cover skillet, bring to boil.
Add fish and simmer 20-25 mins till fish flakes easily
Serve over white basmati rice and enjoy!

Notes

Soak fish in milk overnight to remove “too much” fishy taste and smell.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	454
Fat:	25 g
Carbohydrates:	13 g
Protein:	44 g
Cholesterol:	108 g
Sodium:	922 mg
Fiber:	4 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.