Tomato & Tamarind Fish Curry
This flavorful Fish Curry with Green Beans recipe brings together a fragrant blend of spices, tomatoes, and fresh fish to create a delicious and satisfying dish. The aromatic ginger, garlic, and chilli paste infuse the dish with a depth of flavor, while the addition of tamarind paste adds a tangy kick. Green beans add a crunchy texture, complementing the tender fish perfectly. Serve this curry over a bed of steamed basmati rice for a complete meal that's sure to impress your taste buds.
— Constant Cookbook
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 seeds
- 1 tsp fennel seeds
- 2 x 400g cans chopped tomatoes
- 200g green beans , 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
Instructions
- 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.
- 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.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 224 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 31 grams protein
- Sodium Content: 0.6 milligram of sodium
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