Tangy fish curry

Tangy fish curry is a popular Anglo-Indian Side Dish
Author :
Category :
Course :
Side Dish
Cuisine :
Technique :
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


1 kg - fish, cut into slices

1/2 cup thick Tamarind juice extracted from a Lime size ball of Tamarind

2 big Onions chopped finely

2 tbsp Ginger Garlic paste

1/2 cup ground Coconut or 1 cup of Coconut Milk

3 tsp chilli powder

1 tsp cumin powder

2 tsp coriander powder

1/2 tsp Turmeric powder

salt to taste

3 tbsp oil


  1. Wash the fish well and fry it lightly to make it firm.
  2. Heat oil in a shallow vessel and fry the onions till golden brown.
  3. Add the ginger-garlic paste, chilli powder, cumin powder, coriander powder, turmeric powder and a little water. Fry well for some time.
  4. Add the coconut, salt, tamarind juice, some more water and bring to boil.
  5. Add the fish and cook for about 6-7 mins till the fish is cooked.
  6. Garnish with chopped coriander leaves and slit green chillies.

Bawarchi of the week

Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

know more