Tamarind-Infused Fish Curry with Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tangy and aromatic Bengali fish curry featuring hilsa or any firm white fish in a rich tamarind sauce with potatoes. This Indian recipe, ready in about 40 minutes, pairs fish fillets, tamarind paste, 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.

Prep: 25 min Cook: 15 min Serves 2 Indian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Stir in 2 tbsp tamarind paste and 1/2 tsp turmeric, cooking for 1 minute until the oil separates.
  4. 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.
  5. Step 5: Season with 3/4 tsp salt and cook uncovered for 2 more minutes until sauce thickens slightly. Remove from heat.

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