Tamarind-Infused Fish Curry with Potatoes
A tangy and aromatic Bengali fish curry featuring hilsa or any firm white fish in a rich tamarind sauce with potatoes. This indian ready in about 40 minutes pairs fish fillets, tamarind paste, medium potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, 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
- 12 oz fish fillets
- 2 tbsp tamarind paste
- 2 medium potatoes
- 1 medium onion
- 1 tbsp grated ginger
- 1/2 tsp turmeric
- 1 tbsp mustard oil
- 3/4 tsp salt
- 1 cup water
Instructions
- Step 1: Cut 2 medium potatoes into 1/2-inch cubes and boil in salted water for 5 minutes until slightly tender. Drain and set aside.
- Step 2: Heat 1 tbsp mustard oil in a pot over medium heat until shimmering. Add 1 medium chopped onion and 1 tbsp grated ginger, cooking for 3 minutes until golden.
- Step 3: Stir in 2 tbsp tamarind paste and 1/2 tsp turmeric, cooking for 1 minute until the oil separates.
- Step 4: Add 12 oz fish fillets, 1 cup water, and boiled potatoes. Bring to a gentle simmer and cook for 10 minutes until fish is fully cooked and flakes easily.
- Step 5: Season with 3/4 tsp salt and cook uncovered for 2 more minutes until sauce thickens slightly. Remove from heat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tamarind-Infused Fish Curry with Potatoes take to make?
Total time is about 40 minutes (25 min prep + 15 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 Tamarind-Infused Fish Curry with Potatoes?
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 fish fillets from drying out.
Can I substitute ingredients in Tamarind-Infused Fish Curry with Potatoes?
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 Tamarind-Infused Fish Curry with Potatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Tamarind-Infused Fish Curry with Potatoes?
Indian indian 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.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Perfect indian recipe for a weeknight dinner.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
