Tamarind fish curry

The unique sour tamarind flavour, makes for a curry that tastes like no other.


Tamarind fish curry

  • 30 minutes
  • Serves 4
  • EASY

PER SERVING 252 kcals, protein 32.5g, carbs 12g, fat 9g, sat fat 6g, fibre 1g, salt 2.2g



  • coriander seeds 2 tbsp, toasted
  • cumin seeds 1 tbsp, toasted
  • oil for frying
  • onion 1, halved and sliced
  • ginger 3cm piece, peeled and grated
  • garlic 2 cloves, crushed
  • turmeric 1/2 tsp
  • half-fat coconut milk 1 x 400g tin
  • tamarind paste 3 tbsp
  • green chillies 2, finely sliced
  • sustainable cod or haddock 400g, cut into chunks
  • large prawns 200g, cooked and peeled
  • coriander a sprinkle to finish
  • 1.Grind the toasted seeds in a pestle and mortar. Heat 1 tbsp oil in a pan and cook the onion with a pinch of salt until soft and golden. Add ginger, garlic, turmeric and spices then fry for a minute. Add the coconut, tamarind and chillies and simmer for 10 minutes.
  • 2.Add fish and prawns, cover and cook for 3-4 minutes until cooked.