Chettinad Fish Curry with Tamarind and Black Pepper
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Ingredients
- 600 g hake fillets
- 2 tbsp tamarind paste
- 1 tbsp black peppercorns
- 1 onion, finely sliced
- 2 tomatoes
- 1 tsp fenugreek seeds
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 243 kcal
- Protein
- 27.8 g
- Carbohydrate
- 9.3 g
- of which sugars
- 6 g
- Fat
- 10 g
- of which saturates
- 6.3 g
- Fibre
- 2.4 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the black peppercorns coarsely.
- 2
Heat the coconut oil in a pan, add the fenugreek seeds and sliced onion, and fry for 6 minutes until softened.
- 3
Add the curry leaves, crushed pepper and ground turmeric, and fry for 1 minute, then add the chopped tomatoes and cook for 5 minutes.
- 4
Stir in the tamarind paste and 300ml water, and simmer for 8 minutes.
- 5
Cut the hake fillets into chunks, add to the pan and simmer gently for 6-8 minutes until the fish is just cooked through.
- 6
Serve hot with rice.
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