I have a new obsession now. It is fish – cooked in different forms. I have been trying different types of fish cooked multiple ways. I have always loved fish prepared by my grandma. She makes an amazing fish fry. When we were young, she often made dal (lentils), rice and pan fried marinated spicy fish steaks. That flavor and the memories associated with spending time at grandma’s place are part of my childhood. I remember my grandma making fish with tamarind sauce also, but the smell was too strong for me to give it a try. It was after marrying and coming to the US, that I had a chance to cook/eat fish in tamarind sauce.
The husband likes it so much that he jokes that he can kill a fish with bare hands just to cook and eat it. I agree with him now as I think I would do the same.
I told my mom about my cooking adventures with fish and she had a wide grin on her face as fish in tamarind sauce is one among her favorite dishes. I have prepared this almost once every couple of weeks for the past few months, but could not click pictures. This time, I decided to capture the process to share with y’all and the result is this blog post 🙂
This dish tastes best with some white rice but can also be had with jowar(sorghum) roti. I hope you enjoy this recipe.
- 1 lb / 450 gm Branzini fish (cut into 1 inch steaks)
- ¾ cup Fresh tamarind
- ½ Tablespoon Cumin seeds
- ½ Tablespoon Fenugreek seeds
- 1 Tablespoon Oil
- 1 Tablespoon Ginger garlic paste
- 1 cup Red onions (diced)
- ½ Tablespoon Red chili powder
- 1 tsp Turmeric powder
- 1 tsp Salt
- 1 Tablespoon Coriander powder
- ¼ cup Green onions (chopped)
- ¼ cup Coriander / cilantro (chopped)
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Prep time 5 min
Cook time 15-20 min
Passive time 10 min
Recipe level Easy / Beginner
Spice level 4 (On a scale of 1 to 6)
Shelf life 1-2 days in refrigerator using an air tight container
Serving suggestion Cold or Warm
- Scale, clean and cut the fish into one inch steaks.
- Soak the tamarind in 1 cup of water.
- Dry roast the cumin and fenugreek seeds for 1-2 min and grind into fine powder.
- Add half of the freshly ground cumin fenugreek powder to the fish.
- Add half of the red chili powder and turmeric powder and mix well.
- Add half a teaspoon salt, mix well and set aside.
- In a deep pot heat oil and add the ginger garlic paste.
- Once the raw smell of the ginger garlic is gone, add the diced onions and half a teaspoon of salt.
- Add the rest of red chili powder and turmeric powder and mix well.
- Extract the thick paste/juice from the soaked tamarind pulp.
- Once the onions are translucent, add the tamarind water to the pot.
- Bring it to boil and add rest of the cumin and fenugreek powder to it.
- Add the fish pieces and cook for 5-8 min.
- Add the coriander powder, mix well and cook for 2 minutes.
- Add the chopped green onions and cilantro to the pot and turn off the flame.
Serve warm or cold with rice or roti.
- I used the Branzini fish that I found at my local whole foods market.
- Fresh water fishes like bass or catfish are preferred for their mild flavor, but if you prefer salt water fish, you can use them.
- Fish curry tastes much better the next day.
Have nice week everyone !