Sour Tamarind and Mustard Seed Fish Curry
A coastal-style fish curry simmered in a tangy tamarind sauce with mustard seeds and fragrant curry leaves, delivering a perfect balance of sour and spicy flavors. This indian-inspired seafood ready in about 40 minutes pairs tamarind paste, mustard seeds, leaves fresh curry leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb firm white fish fillets, cut into 2-inch pieces
- 2 tbsp tamarind paste
- 1 tsp mustard seeds
- 12 leaves fresh curry leaves
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 4 cloves garlic cloves, minced
- 1 green chili, slit lengthwise
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 3 tbsp oil (vegetable or mustard)
- 1 cup water
Instructions
- Step 1: Heat 3 tbsp oil in a deep pan over medium heat until hot. Add 1 tsp mustard seeds and wait until they crackle, about 30 seconds. Then add 12 fresh curry leaves and sauté for 15 seconds until fragrant.
- Step 2: Add 1 medium finely chopped onion and 4 minced garlic cloves. Sauté for 4-5 minutes until the onions turn translucent and golden.
- Step 3: Stir in 1 medium chopped tomato and 1 slit green chili; cook for 3 minutes until the tomato softens and oil begins to separate.
- Step 4: Add 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt; mix well and cook for 1 minute.
- Step 5: Pour in 1 cup water and stir in 2 tbsp tamarind paste until dissolved. Bring the mixture to a gentle boil.
- Step 6: Add 1 lb firm white fish pieces to the simmering sauce. Cover and cook on medium-low heat for 8-10 minutes until the fish is cooked through and tender.
- Step 7: Remove the lid and simmer uncovered for 2 more minutes to thicken the sauce slightly. Serve hot with steamed rice or flatbreads.
Frequently asked questions
How long does Sour Tamarind and Mustard Seed Fish Curry take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sour Tamarind and Mustard Seed Fish Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.
Can I substitute ingredients in Sour Tamarind and Mustard Seed Fish Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sour Tamarind and Mustard Seed Fish Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sour Tamarind and Mustard Seed Fish Curry?
Indian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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