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Main course · Pakistani

Karachi-Style Fish Curry with Tamarind

40 min Serves 4 ~288 kcal/serving ~£8.40 (£2.10/serving) Dairy-freeGluten-freeKid-friendlyPescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g tilapia fillets
  • 1 onion, finely chopped
  • 3 tbsp vegetable oil
  • 4 garlic cloves
  • 15 g fresh ginger, grated
  • 400 g chopped tomatoes
  • 1 tbsp tamarind paste
  • 0.5 tsp ground turmeric
  • 1 tsp chilli powder
  • 10 g fresh coriander

Nutrition (per serving)

Calories
288 kcal
Protein
32.1 g
Carbohydrate
9.4 g
of which sugars
6.5 g
Fat
13.1 g
of which saturates
1.7 g
Fibre
2.2 g
Salt
0.24 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cut the tilapia fillets into large chunks.

  2. 2

    Heat the vegetable oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.

  3. 3

    Stir in the chopped tomatoes, tamarind paste, ground turmeric and chilli powder and simmer for 12 minutes until thickened.

  4. 4

    Gently lower in the fish, cover and simmer for 6-7 minutes, until the fish is opaque and flakes easily.

  5. 5

    Scatter with the fresh coriander and serve with rice.

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