Madras Fish Curry of Snapper

I have cooked so many curry dishes in the past but by far, this recipe is the best. It was very tasty and delicious. The spices used in this recipe made this dish very flavorful and aromatic. The tamarind water added in the sauce made it a bit tangy and more delightfully tasty. Furthermore, fish was used in this recipe, making this dish very popular with my family. Some ingredients like curry leaves, Kashmiri chili powder and tamarind block are not easy to find. You cannot buy them in any ordinary grocery store. I am lucky to live in a city where there are lots of Asian stores like T&T and Fruiticana, where I can go and buy these not-so-common ingredients. I know it is a bit of a hassle but it was worth the overall health benefits that you can get from using these spices. 

Cooking Tips for Perfect Madras Fish Curry

To achieve the best flavor in your Madras fish curry, start by marinating the snapper. A simple mix of turmeric, salt, and a squeeze of lemon juice will enhance the fish’s natural taste. Allow it to marinate for at least 30 minutes. When cooking, make sure to use a heavy-bottomed pot to prevent the spices from burning. Add the spices gradually and keep stirring to release their aromas. The key is to let the onions cook until they are golden brown before adding the tomatoes. This process develops a rich base for your curry. Lastly, avoid overcooking the fish. It should be tender yet flaky, so keep an eye on it while simmering.

Serving Suggestions and Pairings

Madras fish curry pairs wonderfully with steamed basmati rice or fluffy naan bread. The rice absorbs the curry’s rich sauce, making each bite satisfying. For a refreshing contrast, consider serving it with a side of cucumber raita or a simple salad of diced tomatoes and onions with a squeeze of lime. If you’re hosting a dinner, add a few Indian-inspired side dishes like aloo gobi or mixed vegetable curry to create a complete meal. For drinks, a chilled mango lassi or a glass of buttermilk balances the spices beautifully, making your meal even more enjoyable.

Frequently Asked Questions

What can I substitute for tamarind liquid?

If you can’t find tamarind liquid, a mix of lime juice and a bit of brown sugar can work as a tasty alternative. It won’t be exactly the same, but it adds a nice tangy flavor.

How should I store leftover Madras fish curry?

Leftover fish curry can be stored in an airtight container in the fridge for up to 3 days. Just reheat it gently on the stove, adding a splash of water if it gets too thick.

Can I make this curry ahead of time?

Yes, you can make the curry ahead of time and let the flavors develop even more. Just store it in the fridge after cooking and reheat when you are ready to serve.

What should I serve with Madras fish curry?

This curry pairs beautifully with fluffy basmati rice or warm naan bread. You could also serve it with a side of sautéed greens for a complete meal.

What are some common mistakes to avoid when making this curry?

One common mistake is overcooking the fish, which can make it tough. Also, make sure to let the onions get nice and golden before adding anything else, as this builds a rich flavor base.

Madras Fish Curry of Snapper

Liza A

Madras Fish Curry features tender snapper simmered in a rich, spicy sauce with mustard seeds, garlic, and tamarind, delivering bold flavors and a comforting warmth.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4 -6 servings

Calories 350 kcal

Ingredients

  

1x2x3x

• 4 tbsp vegetable oil
• 1 tbsp yellow mustard seeds
• 1 large onion finely chopped
• 3 garlic cloves crushed and peeled
• 30 fresh curry leaves
• 2 tsp Kashmiri chilli powder
• 2 tsp ground coriander
• 2 tsp ground turmeric
• 400 g/14oz can diced tomatoes
• 100 ml/3½fl oz tamarind liquid Recipe below
• 2 green chillies each sliced lengthways into 6 pieces, with seeds (I used 2 red chillies)
• 1 tsp salt
• 700 g/1lb 9oz snapper fillets cut into 5cm/2in chunks

Instructions

 

• Heat the oil in a heavy-based saucepan over medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 5 minutes, or until softened and lightly golden-brown.
• Add the curry leaves, chilli powder, coriander and turmeric and fry for two minutes, then stir in the tomatoes, tamarind liquid, green chillies and salt and simmer for about 8 minutes, or until rich and reduced. Add the fish, cook for a further five minutes or until just cooked through, and serve with plain rice.

Notes

Recipe source: Rick Stein’s India

How to Make Tamarind Liquid
1/3 cup tamarind pulp (from purchase tamarind block) or 1/2 cup pulp from peeled, ripe tamarind pods
1 cup warm water

Place the tamarind pulp into a small bowl.
Pour the cup of warm water into the bowl.
Let it stand to soften. Every now and then, squeeze it and mash it a little to speed up the dissolving process.
You can mash it with a large wooden spoon or with your hands.
Pour the mash into a strainer over a bowl. Do this about 15 minutes after you've let the tamarind pulp stand. Using the back of a big spoon, push the remaining pulp through the strainer. This should allow the pulp to pass and the seeds, hulls, and any twigs to remain in the strainer.

Use the tamarind liquid as required by the recipe
For any left over, pour into a jar and refrigerate. It will keep for up to one week.

Tamarind Liquid recipe source: wikihow

Nutrition

Calories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 3gCholesterol: 70mgSodium: 600mgFiber: 3gSugar: 4g

Keyword fish curry, Indian cuisine, snapper, spicy, tamarind

Tried this recipe?Let us know how it was!