Tangy Tanzanian Tamarind Fish Curry

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

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 vibrant fish curry enlivened with tangy tamarind, tomatoes, and aromatic spices, reflecting the coastal Tanzanian culinary tradition. This African-inspired seafood recipe, ready in about 35 minutes, pairs tamarind paste, tomatoes, diced, onion, finely sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

Prep: 15 min Cook: 20 min Serves 4 African cuisine 290 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb firm white fish fillets (e.g., tilapia or cod), cut into 2-inch pieces
2 tbsp tamarind paste
2 medium tomatoes, diced
1 large onion, finely sliced
3 garlic cloves, minced
1 tbsp fresh ginger, minced
3 tbsp coconut oil
1 tbsp curry powder
1 tsp ground coriander
0.25 tsp cayenne pepper
1.5 cups water
2 tbsp fresh cilantro leaves, chopped
1 tsp salt

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp coconut oil in a deep skillet over medium heat. Add 1 large finely sliced onion, 3 minced garlic cloves, and 1 tbsp minced fresh ginger. Sauté for 5-6 minutes until softened and fragrant.
Step 2: Stir in 1 tbsp curry powder, 1 tsp ground coriander, and 0.25 tsp cayenne pepper. Cook for 2 minutes until the spices bloom and their aroma intensifies.
Step 3: Add 2 diced medium tomatoes and 2 tbsp tamarind paste, stirring to combine. Pour in 1.5 cups water and bring the mixture to a gentle simmer.
Step 4: Carefully add 1 lb firm white fish pieces to the curry sauce, spooning the sauce over the fish. Cover and simmer gently for 10-12 minutes until the fish is opaque and flakes easily.
Step 5: Season with 1 tsp salt and sprinkle 2 tbsp chopped fresh cilantro leaves over the curry before serving with steamed rice.