Print Recipe

Tamarind and Coconut Fish Curry

Cuisine: Indian
Servings: 4


For the marinade

  • 500 gram kingklip or any firm white fish cut into cubes
  • 1 tspn ground cumin
  • 1 tspn Kashmiri chilli powder
  • 1 tspn crushed garlic
  • salt


  • 1 tbsp coconut or vegetable oil plus 2 tbsp for searing the fish
  • 1 sprig curry leaf
  • 1 tspn mustard seeds
  • 1 onion chopped
  • 1 tspn ginger/garlic paste
  • 1 tspn Kashmiri chilli powder
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • 1/2 tspn turmeric
  • pinch of ground cinnamon
  • 180 ml coconut milk
  • 1 tspn tamarind
  • 1 tbsp warm water


  • Marinate the fish with the chilli powder, cumin, garlic and salt. Refrigerate for half an hour
  • Blend the onion, ginger/garlic paste, pinch of ground cinnamon, cumin and coriander into a fine paste. Set aside
  • Heat 1 tablespoon oil and add the curry leaf and mustard seeds. Once the mustard seeds start to burst add the ground paste and cook for 2 minutes
  • Add the chilli powder and turmeric and cook for a further minute
  • Pour in the coconut milk. season with salt and simmer on a low heat for 15 minutes until the sauce has reduced
  • Mix the tamarind in the tablespoon of warm water. Add it to the sauce and simmer for a further 5 minutes
  • Whilst the sauce is simmering sear the fish on both sides for about a minute each. Add it to the sauce and bring to a boil for 2 minutes. Season with salt. Turn off the heat. Be careful not to overcook the fish