How to make Tamarind Sauce Fish Curry - SK Khazana -
Boneless fish pieces cooked in a tangy and fragrant sauce
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Marinade (मैरिनेड), Surmai fish fillets
Cuisine : Indian
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Ambul Thiyal Fried Fish Bangdyache Humman Hot Chilli Basil Fish
Tamarind Sauce Fish Curry - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve :
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Tamarind Sauce Fish Curry - SK Khazana Recipe
Marinade
Surmai fish fillets cut into large pieces 400 grams
Salt to taste
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Lemon juice 2 teaspoons
Curry
Tamarind paste 2 1/2 tablespoons
Oil 2 tablespoons
Cumin seeds 1/2 teaspoon
Large onion finely chopped 1
Ginger-garlic paste 1 tablespoon
Red chilli powder 1/2 teaspoon
Coriander powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Black peppercorns crushed to taste
Fresh coriander leaves chopped 2 tablespo to garnish
Method
Step 1
Take fish pieces in a bowl, add salt, turmeric powder, red chilli powder and lemon juice and mix well.
Step 2
Heat oil in a non-stick pan and add cumin seeds and saute till fragrant.
Step 3
Add onions and sauté till translucent. Add ginger-garlic paste, mix and sauté till fragrant.
Step 4
Add tamarind paste and mix well. Add chilli powder, coriander powder, turmeric powder, salt and crushed black peppercorns and ½ cup water and mix well.
Step 5
Add the fish pieces and cook, turning sides till the fish is done. Sprinkle coriander leaves top.
Step 6
Transfer the fish pieces into a serving plate, pour the gravy from top, garnish with coriander leaves and lemon wedges and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
