Tamarind Fish Curry

This super South Indian recipe by Jill Dupleix is tastyly embellished with dark tamarind and flavoured with aromatic spiced masala
By Jill Dupleix
Tamarind Fish Curry
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 700 g salmon, skinned
  • 1 tsp sea salt
  • 1 onion
  • 2 tbsp vegetable oil
  • 1 clove garlic, crushed
  • 2 cm ginger, peeled and grated
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 2 small red chillies, sliced
  • 1 tbsp tamarind concentrate
  • 1 tbsp tomato purée
  • 400 ml coconut milk
  • 200 ml water
  • 1 tsp sugar
  • torn coriander leaves, to finish


1. Cut the salmon into bite-sized chunks, rub with 1/2 teaspoon of the salt and set aside.

2. Halve and finely slice the onion. Heat the oil in a heavy-based pan and fry the onion until soft, but not coloured. Add the garlic and ginger and fry for a further 1 minute, stirring all the time.

3. Turn the heat down low, sprinkle over the ground coriander, cumin, turmeric and chillies, and stir continuously until the spices give off a warm, toasted aroma - about a minute.

4. Add the tamarind, tomato puree, coconut milk, water, the remaining salt, and the sugar. Simmer the curry, uncovered, for about 10 minutes before tasting. If you feel the curry needs it, add a touch more tamarind and chilli.

5. Add the fish to the pan and simmer for 5 minutes, or until cooked. The fish should flake easily when it's ready. Garnish with coriander leaves, and serve with steamed rice

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