Name: Tomato & tamarind fish curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 6 garlic cloves; 1 red chilli roughly chopped (deseeded if you don't like it too hot); thumb-sized piece ginger peeled and roughly chopped; 1 tsp turmeric; 1 tbsp ground coriander; 1 tbsp rapeseed oil; 2 tsp cumin seed; 1 tsp fennel seed; 2 x 400g cans chopped tomatoes; 200g green bean trimmed and halved; 1 tbsp tamarind paste; 4 firm white fish fillets (we used hake); handful coriander leaves, roughly chopped; cooked basmati rice to serve

Home
Recipes
Tomato & tamarind fish curry

Tomato & tamarind fish curry

Good Food team

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.5 out of 5.18 ratingsRate

loading...

Use a sustainable white fish like hake and serve up this healthy, Indian spice-pot with green beans and coriander

Freezable

Healthy

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

6 garlic cloves
1 red chilli

roughly chopped (deseeded if you don't like it too hot)
thumb-sized piece ginger

peeled and roughly chopped
1 tsp turmeric
1 tbsp ground coriander
1 tbsp rapeseed oil
2 tsp cumin seed
1 tsp fennel seed
2 x 400g cans chopped tomatoes
200g green bean

trimmed and halved
1 tbsp tamarind

paste
4 firm white fish

fillets (we used hake)
handful coriander

leaves, roughly chopped
cooked basmati rice

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal224

low
fat7g
saturates1g
carbs11g
sugars9g
fibre4g
protein31g
salt0.6g

low

Method

step 1

Blitz together the garlic, chilli, ginger, turmeric and ground coriander with 3 tbsp water. Heat the oil in a large pan and toast the cumin and fennel seeds, letting them sizzle until aromatic. Add the ginger paste and fry for 3 mins.
step 2

Empty the tomatoes into the spice pan, plus a can of water. Add the beans, bring to the boil, then turn down the heat and simmer for 5 mins. Stir in the tamarind paste. Add the fish fillets, generously season with ground black pepper, cover and simmer for 10 mins. Take off the lid, carefully turn the fillets, then bubble the sauce until the fish is cooked through and the sauce is thick. Sprinkle over the coriander leaves and serve with rice.

Recipe from Good Food magazine, June 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.18 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now