Snapper curry with tomato and tamarind

all details

The complex flavours and aromas of curries make them a winner for quick dinner options, as they are easy to make with so many possible variations (and great for leftovers). Snapper is an excellent fish for a curry. Its large, meaty flakes work well with the aromatics of curry leaves and mustard seeds.

Vibrant flavours: Snapper curry with tomato and tamarind.
Vibrant flavours: Snapper curry with tomato and tamarind. Photo: Marcel Aucar

Ingredients

4 tbsp vegetable oil

1 tbsp brown mustard seeds

1 large onion, finely chopped

3 garlic cloves, finely crushed

30 fresh curry leaves 

2 tbsp Indian curry powder

400g can tomatoes, chopped 

100ml tamarind liquid

2 green chillies, sliced with seeds

1 tsp salt

800g snapper fillets, cut into 5cm chunks

Method

Heat the oil in a heavy-based saucepan over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes, or until softened and lightly golden-brown. Add the curry leaves and powder, fry for two minutes, then stir in the tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes, or until rich and reduced. Add the fish, cook for five minutes or until just cooked through, and serve with rice.

TIPS

Tamarind liquid is sold at Asian grocery stores; give it a good stir before you use it.

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  • Main Ingredients - Fish
  • Cuisine - Indian
  • Course - Dinner
  • Occasion - Family meals, Midweek dinner

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3 comments so far

  • This is not the way fish curry is made. The important ingredient Cocum or Kokum is missing. There are different styles of fish curries and there is no such Indian fish curry. Please go to youtube and type kerala or Goan or Bengali fish curry.

    Ingredients
    Fish – ½ kg, cut into medium size pieces
    Mustard seeds – 1 tsp
    Fenugreek (uluva) – ¼ tsp
    Ginger & garlic – 1½ tbsp, crushed into a fine paste
    Small onion – 6-8
    Kashmiri chili powder – 1½ – 2 tbsp
    Coriander powder – 1½ – 2 tbsp
    Turmeric powder – ½ tsp
    Cocum/kudampuli – 2,3 pieces
    Curry leaves
    Salt
    Coconut oil
    Instructions
    Soak cocum in 3 tbsp water for 10 minutes.Mix the powders (chili,coriander & turmeric) together with coconut oil/water & make a paste. Heat oil in a meenchatti (earthen ware) or a pan & splutter mustard & fenugreek. Add crushed ginger garlic paste & stir for 3,4 minutes. Add small onion & curry leaves & saute till it becomes soft. Add the masala paste, salt & fry till oil starts appearing. Add cocum along with the water & fish pieces. Combine well. Make sure that fish pieces do not get broken in the process, it will be safer to rotate the pan to ensure that fish & masala is mixed well. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame. Serve with rice or kappa (tapioca)

    Courtesy: Marias Menu

    http://mariasmenu.com/spicy/meen-vevichathu-fish-curry-kottayam-style

    Commenter
    Aru
    Location
    Date and time
    November 30, 2014, 2:08PM
  • I made this for a family lunch yesterday. WOW....whether it be a traditional fish curry or not (see previous comment) I don't care....it was EASY and extremely tasty.
    Next I am trying it with fresh tomatoes and prawns!

    Commenter
    LucyQ
    Location
    Sydney
    Date and time
    December 07, 2014, 8:03AM
  • My partner and I cook this fish curry on a regular basis. We love it! We find the flavours authentic, fresh and genuine.

    Commenter
    Joocer
    Location
    Date and time
    January 07, 2016, 9:14PM

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