Achari Tamarind Fish Curry Recipe

Recipe By Slurrp

Achari Tamarind Fish Curry is a tangy and flavorful dish made with fish fillets cooked in a spicy and tangy tamarind-based gravy. The dish gets its unique flavor from the combination of aromatic spices like mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds. The tamarind adds a tangy and sour taste to the curry, which pairs perfectly with the tender fish fillets. This curry is a perfect choice for seafood lovers who enjoy bold and tangy flavors.

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2hr total
2hr total
Achari Tamarind Fish Curry
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Ingredients for Achari Tamarind Fish Curry Recipe

  • 125 gram Fish Fillets
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 3/4 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 0.13 teaspoon Fenugreek Seeds
  • 0.13 teaspoon Fennel Seeds
  • 0.13 teaspoon Nigella Seeds
  • 1/4 Onion, Finely Chopped
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Coriander Powder
  • 1/4 teaspoon Cumin Powder
  • 1/2 tablespoon Tamarind Pulp
  • 1/4 cup Water
  • as required Fresh Coriander Leaves For Garnish

Directions: Achari Tamarind Fish Curry Recipe

Cooking Directions

  • STEP 1.Marinate the fish fillets with turmeric powder, red chili powder, and salt.
  • STEP 2.Heat oil in a pan and fry the fish fillets until golden brown. Set aside.
  • STEP 3.In the same pan, add mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds. Saute until they crackle.
  • STEP 4.Add chopped onions and cook until golden brown.
  • STEP 5.Add ginger-garlic paste and saute for a minute.
  • STEP 6.Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.
  • STEP 7.Add tamarind pulp, salt, and water. Bring it to a boil.
  • STEP 8.Add the fried fish fillets and simmer for 5-7 minutes until the fish is cooked through.
  • STEP 9.Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

  • Make sure to marinate the fish fillets for at least 30 minutes to enhance the flavors.
  • Adjust the spice levels according to your preference.
  • You can use any firm white fish fillets for this recipe.
  • For a thicker gravy, you can add a tablespoon of yogurt or coconut milk.
  • If you prefer a milder taste, you can reduce the amount of tamarind pulp.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve the Achari Tamarind Fish Curry hot with steamed rice or naan bread for a complete meal.
Nutrition
value
207
calories per serving
16 g Fat9 g Protein6 g Carbs7 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    9g
  • Carbs
    6g
  • Fiber
    7g

MacroNutrients

  • Carbs
    6g
  • Protein
    9g
  • Fiber
    7g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    98mg
  • Iron
    4mg
  • Vitamin A
    378mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    55mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    20mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    165mg
  • Manganese
    1mg
  • Phosphorus
    257mg
  • Selenium
    2mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp