Achari tamarind fish curry

Serves 4
60 minutes


Fish and marinade

  • 500g of white fish, such as halibut or hake, fillet weight
  • 1 lemon, juiced
  • 1/2 tsp turmeric
  • 1 tsp chilli powder
  • 1 tbsp of tamarind paste
  • 1 tsp sea salt


  • 1 large onion, chopped into half moons
  • 1 tsp cumin seeds
  • 1/2 tsp nigella seeds
  • 1 dried chilli
  • 1 green chilli
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 1 tbsp of pickle, such as lime pickle
  • 120ml of natural yoghurt
  • 120ml of sunflower oil

Spice mix

  • 1 tsp fennel seeds
  • 2 tsp coriander seeds
  • 1/4 tsp fenugreek seeds
  • 1/2 tsp mustard seeds


To begin, grind together the spices for the marinade in a pestle and mortar or electric grinder. Rub all over the fish fillets and leave to marinate for about an hour
Heat the oil in a wok over a medium heat and fry the onions until browned and cooked through. Remove with a slotted spoon and drain on kitchen paper. Set aside
Using the same oil, pop in the nigella seeds, cumin seeds and dried red chilli. When they start to splutter, add the ginger and garlic and cook until lightly browned, do not let the ginger and garlic burn. Add the lime pickle and green chillis and cook for a further minute
Stir in the yoghurt and cook on a medium heat until the oil separates from the curry sauce and the yoghurt is cooked through. Add a splash of water if the curry is getting too thick. Add the fish and onions, cover and cook on a low heat until the fish is nearly cooked through
Sprinkle over the spice mix, cover and cook for a final 2-3 minutes, or until the fish is cooked though. When ready to serve, return the onions to the wok and reheat
Serve the curry with fragrant Basmati rice or naan bread