• 1 lb. firm fish (e.g. tuna) cut into 1" pieces
  • 1 T tamarind paste
  • 1/4 c. vinegar
  • 1 medium onion
  • 1/2 inch piece of fresh ginger root, bruised and chopped finely
  • Salt to taste
  • 6 to 8 fresh curry leaves
  • 1 two inch section of lemon grass, sliced finely, or 2 to 3 strips lemon rind
  • 1 inch piece of cinnamon stick
  • 1/4 t. fenugreek seeds
  • 1/4 t. black pepper
  • 1/4 t. Cayenne pepper
  • 1 1/2 c. water
  • 2 T peanut oil


Wash fish. Soak the tamarind in the vinegar until soft; mix well so there are no lumps. Put all ingredients in a saucepan and mix well. Let sit for 1 hour. Bring to a boil. Reduce heat and simmer uncovered. Shake pan; do not stir. Turn fish pieces once or twice during cooking. Cook until the fish is tender and the gravy is thick.

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Submitted 4/17/06.
Source: epicurean magazine
Submitted By: b smith

Tart Fish Curry