Ingredients
Fish – 500 g (preferably seer fish, pomfret, or kingfish), cleaned & cut
Tamarind – lemon-sized ball, soaked & pulp extracted
Onion – 1 medium, sliced
Tomato – 1 medium, chopped
Green chili – 2, slit
Ginger-garlic paste – 1 tsp
Turmeric – ½ tsp
Red chili powder – 1 tsp
Curry leaves – few
Oil – 2–3 tbsp
Salt – to taste
Water – 2 cups
Execution
1. Prepare Tamarind Water
Soak tamarind in warm water → extract pulp.
2. Sauté Base
Heat oil → add curry leaves, onions, green chili → sauté till onions are soft.
Add ginger-garlic paste → fry 1 min.
Add tomatoes, turmeric, red chili → cook till tomatoes soften.
3. Add Tamarind & Cook Fish
Add tamarind pulp + water → bring to a boil.
Add fish pieces gently → simmer 8–10 mins until fish is cooked. Avoid stirring too much to prevent fish from breaking.
4. Serve
Serve hot with steamed rice.
Additional tips
Use fresh fish for best taste and firm texture.
Add tamarind gradually to adjust sourness according to preference.
Simmer gently on low flame; overcooking fish can make it mushy.