Spiced Tamarind Fish Curry with Mustard and Fenugreek
A tangy and spicy fish curry featuring tamarind and mustard tempered with fenugreek seeds, inspired by riverine flavors popular in Patna. This indian-inspired seafood ready in about 35 minutes pairs firm white fish fillets (catla or rohu), tamarind paste, mustard seeds 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
- 400 g firm white fish fillets (catla or rohu)
- 2 tbsp tamarind paste
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1 green chili, chopped
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp ginger paste
- 3 tbsp mustard oil
- 1.5 cups (360 ml) water
- to taste salt
- 1 tbsp fresh coriander leaves, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse and pat dry 400 g firm white fish fillets, then cut into medium-sized pieces.
- Step 2: In a bowl, mix 2 tbsp tamarind paste with 1.5 cups water and 1/2 tsp turmeric powder, 1 tsp red chili powder, and salt to taste to prepare the curry base.
- Step 3: Heat 3 tbsp mustard oil in a pan over medium heat until slightly smoking. Add 1 tsp mustard seeds and 1/2 tsp fenugreek seeds and fry until they splutter and turn aromatic, about 30 seconds.
- Step 4: Add 1 tbsp ginger paste and 1 chopped green chili, sautéing for 1-2 minutes until fragrant.
- Step 5: Pour the tamarind-spiced water mixture into the pan, bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
- Step 6: Gently add the fish pieces to the simmering curry, cover, and cook for 8-10 minutes until the fish is cooked through and the sauce thickens slightly.
- Step 7: Sprinkle 1 tbsp chopped fresh coriander leaves and drizzle a teaspoon of mustard oil on top before serving hot with steamed rice.
Frequently asked questions
How long does Spiced Tamarind Fish Curry with Mustard and Fenugreek take to make?
Total time is about 35 minutes (15 min prep + 20 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 Spiced Tamarind Fish Curry with Mustard and Fenugreek?
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 Spiced Tamarind Fish Curry with Mustard and Fenugreek?
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 Spiced Tamarind Fish Curry with Mustard and Fenugreek 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 Spiced Tamarind Fish Curry with Mustard and Fenugreek?
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.
