Madras Fish Curry of Snapper, Tomato and Tamarind

A fragrant South Indian fish curry featuring snapper simmered with tomatoes, tangy tamarind, mustard seeds, and aromatic curry leaves.

Healthy Fish Seafood Main Course Dairy Free Gluten Free Curry

Estimated Nutrition

Calories

413.9

kcal / serving

1655.4 kcal total

Carbs

24g

per serving

95.8 g total

Fat

18.2g

per serving

72.8 g total

Protein

38.6g

per serving

154.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

100

Tamarind Liquid

GrainsCereals

serving

Basmati Rice

boiled, to serve

NutsSeeds

tbsp

Yellow Mustard Seeds

clove

Garlic

finely crushed

piece

Curry Leaves

fresh

tsp

Kashmiri Chili Powder

tsp

Coriander

ground

tsp

Turmeric

ground

tsp

Salt

to taste

OilsFats

tbsp

Vegetable Oil

Seafood

700

Snapper Fillets

cut into 5cm chunks

Vegetables

piece

Onion

large, finely chopped

400

Tomato

canned, chopped

piece

Green Chilli

each sliced lengthways into 6 pieces with seeds

Method

Fry mustard seeds for 30 seconds until they pop.

Add onion and garlic then fry gently for 10 minutes until softened.

Stir in curry leaves, chilli powder, coriander, and turmeric for 2 minutes.

Add tomatoes, 100ml tamarind liquid, sliced chillies, and salt.

Simmer for 10 minutes until the sauce is rich and reduced.

Add the 5cm fish chunks and cook for 5 minutes until cooked through.

Serve immediately with plain boiled rice.

Heat oil in a heavy-based saucepan over medium heat.