Recipe: at dinner Tangra fish curry with tamarind

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Recipe: at dinner Tangra fish curry with tamarind
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Recipe: at dinner Tangra fish curry with tamarind Delicious, fresh and tasty.

Tangra fish curry with tamarind. This tangy fish curry is an authentic coastal Indian dish that is ready in less than an hour.. Tamarind Sauce Fish Curry Tamarind Sauce Fish Curry. Add the fish to the spiced oil mixture and stir gently to coat the fish with the oil.

Once at a boil add the rice flour dissolved in water and stir.

How to Make South Indian Fish Curry With Tamarind.

Add mustard seeds and cumin seeds in the oil.

You can have Tangra fish curry with tamarind using 13 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Tangra fish curry with tamarind

  1. You need 600 gms of tangra fish.

  2. It’s As needed of mustard oil.

  3. You need to taste of salt.

  4. It’s 1 cup of blended onion, garlic, ginger, tomato masala.

  5. Prepare 1 teaspoon of Turmeric powder.

  6. Prepare 1 teaspoon of red chilli powder.

  7. Prepare 5 of uncut green chilli.

  8. It’s 1/2 teaspoon of garam masala powder.

  9. You need 1 teaspoon of dry roasted jeera, dhania black pepper powder.

  10. Prepare 1 tablespoon of seedless tamarind pulp.

  11. You need As needed of water.

  12. You need 1/2 teaspoon of black jeera (kalo jerra).

  13. It’s Pinch of hing.

Amma's fish curry was sliced fish simmered in a dark, fiery tamarind sauce.

While family recipes vary, this fish curry recipe includes brinjal (eggplant).

When paired with tamarind, it results in a characteristic sour taste and the latter accounts for it's black colour hence the name black fish curry.

Add the spices and mix well.

Tangra fish curry with tamarind step by step

  1. First cut tangra fish then remove the substance from belly without removing head of tangra fish.

  2. Then wash thoroughly with the water add the pinch of turmeric powder, and red chilli powder and salt, mix it well and keep aside..

  3. Now heat the pan add the mustard oil, when it is properly heated put tangra fish in the oil.

  4. Fry it carefully, oil can scatter and you might get burnt..

  5. After frying the fishes keep aside in the bowl.

  6. Now add the remaining oil in the pan.

  7. When it is properly heated put kalo jeera, and hing to the pan.

  8. When it is crackles add the onion masala to the pan, add turmeric powder and red chilli powder..

  9. Give it a good mix.

  10. Keep stirring, at that time soaked tamarind pulp in the half cup of warm water and squeeze it and keep aside.

  11. Now put dry roasted masala in the pan mix it, add the fish pieces, give it a mix, add the garam masala powder and also green chilli.

  12. Put required water in the pan.

  13. When it is started boiling cover the pan with the lid, keep it in boiling position for few minutes in high flame position of the oven,.

  14. Then low the flame, and keep it for few minutes,.

  15. Then remove the lid and add the tamarind pulp.

  16. Boil for the few minutes then ready for serving.

  17. End.

Then add the fish and mix well.

Put the tamarind paste into a small bowl and then pour some of the hot liquid from the fish curry into the bowl to completely dissolve the paste.

Gulai Tumis is a hot and sour curry which is traditionally famous among the Nyonya and Hainanese households in Malaysia.

I realise that the difference is that the Hainanese Gulai Tumis is more concentrated.

This is a specialty where tamarind juice is used in the gravy to give the sour taste and further enhanced by sliced ginger flower or bunga kantan.