Tamarind Fish Curry

If you’re wondering what the heck is a fish curry doing in Aggie’s POLISH kitchen, you got me there. All I can say for myself is that 1) California cuisine is very diverse, 2) I love this recipe and 3) it took me a long time to get it just right. The original is from Vahrevah.com so check it out if you’re interested in traditional indian recipes. The ingredients list may seem a bit daunting but it’s mostly spices. Once you have them, all you need to buy to make it again is fish and onions! If you’re having a hard time finding tamarind concentrate, you can use 30g of tamarind paste instead (dissolved in the water), or replace the water and concentrate with tamarindo (tamarind juice) and 1 Tbs lemon or lime juice (or more to taste). This recipe is best served with steamed rice, and great as leftovers. The fish absorbs the curry flavor after a few hours so it actually tastes even better the next day. The fish I like to use is tilapia, but the original recipe suggests black cod. The tang of this curry will go great with any assertive white fish though. 

INGREDIENTS makes 5 – 8 servings

1 tsp fenugreek seeds

3 tsp sesame seeds

7 tsp coconut powder

3 shallots or small onions, finely chopped

2 Tbs canola or vegetable oil, divided

1.5 tsp salt, divided

1 tsp black mustard seeds

4 tsp cumin seeds

1/2 tsp ground turmeric

1.5 tsp ginger garlic paste (or equivalent freshly grated ginger + 2 garlic cloves)

4 tsp chili powder

4 tsp ground cumin

3 Tbs ground coriander

3.25 – 4 cups water, divided

1.5 – 2 Tbs tamarind concentrate

2 lbs tilapia (about 4-5 fillets)

chopped parsley or cilantro (garnish)

gara masala seasoning (garnish / to taste)

INSTRUCTIONS

• 1 tsp fenugreek seeds
• 3 tsp sesame seeds
• 7 tsp coconut powder

1. Roast the fenugreek seeds in a dry pan over medium heat for about 1 min. Add the sesame seeds and continue roasting for 1 min. Add the coconut powder and roast for a last 1 min. Remove from heat, let cool, and then blend the mixture in a food processor (or even better in a coffee grinder).

• 3 shallots or small onions, finely chopped
• 1 Tbs canola or vegetable oil
• 1/2 tsp salt
• 1/4 cup water

2. Heat the oil in a medium frying pan. Add the onions, and sprinkle them with the salt. Fry over medium high heat, until slightly brown, about 12 min. (The salt here draws out moisture from the onions and helps them cook faster). Once the onions are cooked, let them cool down a bit, then use a food processor to blend them into a paste with your roasted spices and 1/4 cup water (you can add more water if the mixture is too thick).

• 1 Tbs canola or vegetable oil
• 1 tsp black mustard seeds
• 4 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1.5 tsp ginger garlic paste
• 4 tsp chili powder
• 4 tsp ground cumin
• 3 Tbs ground coriander
• 3 – 4 cups water
• 1.5 – 2 Tbs tamarind concentrate

3. In the same pan as you fried your onions, heat another Tbs of oil and fry the mustard seeds until they are crackling, about 30 – 60 sec. Add the cumin seeds and turmeric, mix, and toast for another 30 sec. Add your onion paste and the ginger garlic paste. Mix everything until it is well combined. Lastly add the chili powder, ground cumin, ground coriander, and 3 cups water. Mix well, then add the tamarind concentrate. Boil the curry uncovered for 15 – 20 min. If the mixture becomes too thick, add the remaining cup of water.

• 2 lbs tilapia
• 1 tsp salt (or to taste)

4. Once the curry is finished, add 1 tsp of salt (or to taste) and place the fish in the pan gently. The fish should be submerged in the curry. Simmer, without stirring, for 5 – 10 min.

• chopped parsley (garnish)
• gara masala (garnish / to taste)

5. Just before serving, sprinkle the curry with a few pinches or gara masala, and chopped parsley. Serve the fish over steamed rice. Once again this recipe is best after the fish has had time to absorb the curry, so make sure you have enough left over for the next day!