RECIPES Tamarind Fish Curry
Tamarind Fish Curry
A tangy, spicy fish curry made with Lioncroft Tamarind Slabs. Bold flavours perfect for seafood lovers.
Ingredients
- 500g fish fillets (firm white fish), cut into pieces
- 50g Lioncroft Tamarind Slab
- ½ cup warm water
- tbsp Lioncroft Sunflower Oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tsp Lioncroft Ginger Powder
- 1 tsp Lioncroft Ground Cumin
- 1 tsp Lioncroft Ground Coriander
- ½ tsp Lioncroft Turmeric Powder
- 1 tsp red chilli powder
- 1 cup water
- Salt to taste
- Fresh coriander, chopped
| 1. Soak tamarind in warm water for 15 minutes, mash and strain to extract pulp. |
| 2. Heat oil in a pan and sauté onion and garlic until soft. |
| 3. Add ginger powder, cumin, coriander, turmeric and chilli powder. |
| 4. Add tamarind pulp and water, bringing to a simmer. |
| 5. Season with salt and cook for 5 minutes. |
| 6. Gently add fish pieces and cook for 10-12 minutes until fish is cooked through. |
| 7. Garnish with fresh coriander. |
🍽️ Serving Suggestion
Serve hot with steamed rice.
⏰ Cooking Time
35 minutes
🍽 No of Servings
4 people
