Fish in Ginger-Tamarind Sauce Recipe -
  • READY IN 45 mins

Fish in Ginger-Tamarind Sauce

Recipe by  

"Its a very simple and easy fish curry from Kerala, a southern state of India. You can get the tamarind paste from any Indian grocery store."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Heat oil in a saucepan over medium-high heat. Cook mustard seeds in hot oil until they begin to crackle. Stir in ginger and onion; cook for 5 minutes. Pour in water, and stir in tamarind paste. Bring to a boil, then season with coriander, chile powder, and salt. Reduce heat to medium-low, and cook on for 15 minutes, stirring occasionally.
  2. Cook fish in sauce until fish is cooked through. Serve garnished with fresh curry leaves.
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Reviews More Reviews

Most Helpful Positive Review
Jan 19, 2005

This was easy to make and since I don't really like fish, it made it less fishy. My DH and 5 year old really liked it too. Nice flavors. Served it with acorn squash.

Most Helpful Critical Review
Feb 21, 2006

Ditto what the first reviewer said. Watery. Somewhat bland. Not recommended


7 Ratings

Mar 07, 2005

Very ordinary. Thin and watery. I hesitated to add the chili powder that is called for, and I was right. Chili powder is not the way to go. Perhaps cayenne was meant? I vacillated between two and three stars, but decided on three because it has potential. I won't make it again, however.

Oct 07, 2010

This recipe was not to my liking. I cook Indian cuisine several times a month and take studying the cooking techniques from India's different regions seriously. This recipe had such a lack of balance that it was impossible to correct. The sourness of the tamarind paste was so prominent that it dominated the recipe. I tried to balance it with sugar, but it still wouldn't work. The only things that allowed me to choke it down (I refuse to throw away meat or fish unless absolutely necessary) was an massive amount of lime mango pickle and a ton of fresh curry leaves.

Nov 10, 2009

i used fresh green chillies and 1cup of water instead of 2 oh, and fresh tamarind. i also marinated the fish in olive oil, appel vinager and lime juice for a few minutes, then i cooked it very quickly on a very hot pan just to seal it, then i continued to cook it with the sauce. it was good.

Apr 22, 2007

These came out delicious. I added peas since I saw other people suggested it; I also added some garlic. I had a tough time with the puff pastry so this took me a lot longer than the directions said. Then I made a quick dipping sauce with barbecue sauce, curry paste, apple juice, and a little salt.


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  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 9.1 g
  • 3%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 325 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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