Tangra fish curry with tamarind. Tart tamarind and mild, tender fish are a classic pairing in Indian cuisine. Here, the fruit provides a welcome contrast to a spice blend of coriander, chili powder, cumin, fennel seeds, and turmeric. Though the amount of tamarind might initially seem excessive, the sourness actually mellows as the curry.

Next, add the steamed fish fillets and a teaspoon of chopped coriander stems. Which means that this fish curry is ideal for a weeknight dinner. I use a tiny amount of tamarind to add the tang, but it does volumes in terms of flavor. You can have Tangra fish curry with tamarind using 13 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Tangra fish curry with tamarind

Prepare 600 gms of tangra fish.
It's As needed of mustard oil.
Prepare to taste of salt.
Prepare 1 cup of blended onion, garlic, ginger, tomato masala.
It's 1 teaspoon of Turmeric powder.
You need 1 teaspoon of red chilli powder.
You need 5 of uncut green chilli.
Prepare 1/2 teaspoon of garam masala powder.
You need 1 teaspoon of dry roasted jeera, dhania black pepper powder.
You need 1 tablespoon of seedless tamarind pulp.
You need As needed of water.
You need 1/2 teaspoon of black jeera (kalo jerra).
Prepare Pinch of hing.

I immediately remembered the fish curry at my hubby's place made with ground shallots, ginger and garlic, spicy and tangy with red chilies and tamarind, and finished off with coconut milk to thicken the curry. The amount of coconut milk added is purely a matter of personal taste. Made with your preference of monkfish or swordfish. Pair with white rice for a wonderful fusion of flavors.

Tangra fish curry with tamarind instructions

First cut tangra fish then remove the substance from belly without removing head of tangra fish.
Then wash thoroughly with the water add the pinch of turmeric powder, and red chilli powder and salt, mix it well and keep aside..
Now heat the pan add the mustard oil, when it is properly heated put tangra fish in the oil.
Fry it carefully, oil can scatter and you might get burnt..
After frying the fishes keep aside in the bowl.
Now add the remaining oil in the pan.
When it is properly heated put kalo jeera, and hing to the pan.
When it is crackles add the onion masala to the pan, add turmeric powder and red chilli powder..
Give it a good mix.
Keep stirring, at that time soaked tamarind pulp in the half cup of warm water and squeeze it and keep aside.
Now put dry roasted masala in the pan mix it, add the fish pieces, give it a mix, add the garam masala powder and also green chilli.
Put required water in the pan.
When it is started boiling cover the pan with the lid, keep it in boiling position for few minutes in high flame position of the oven,.
Then low the flame, and keep it for few minutes,.
Then remove the lid and add the tamarind pulp.
Boil for the few minutes then ready for serving.
End.

Turn off machine and remove lid. Add hot water, coconut milk, chilli, tamarind paste and tomatoes and secure. This glorious sumptuous chicken curry is what we had for Easter lunch. We thought long and hard whether to go out for lunch or have a simple family meal. The curry is a cross between vindaloo and tikka masala.