Recipe Details
Title Madras fish curry of snapper tomato and tamarind
Author Rick Stein
Portions 6
Created 16th February 2015 06:47 am
Weight (Per Portion)

One portion of this dish weighs approximately 406.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Oil, vegetable blended, average4 Tablespoon
Mustard, seed, yellow1 Tablespoon
Onions, raw1 Large
Garlic3 Clove
Curry leaves, fresh30 Gram
Chilli, powder2 Teaspoon
Coriander, ground2 Teaspoon
Turmeric, ground2 Teaspoon
Tomato, tinned, chopped400 Gram
Tamarind, pulp100 Millilitre
Red snapper, raw700 Gram
Rice, white, basmati, raw400 Gram
Pepper, chilli, green, raw2 Medium
Salt, sea1 Teaspoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 516
Protein 61.57%
Other Carbohydrate 34.46%
Sugar 11.18%
Fat Saturated 8.20%
Fat Unsaturated 19.93%
Fiber 9.07%
Sodium 16.07%
Salt 16.65%
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Recipe Method
1. Heat the oil in a heavy-based saucepan or karahi over a medium heat. 2. When hot, add the mustard seeds and fry for 30 seconds, then stir in the finely chopped onion and garlic and fry gently for about 10 minutes, or until softened and lightly golden-brown. 3. Add the curry leaves, chilli powder, coriander and turmeric and fry for two minutes, then stir in the chopped tomatoes, tamarind liquid, green chillies (each sliced lengthways into 6 pieces, with seeds) and salt and simmer for about 10 minutes, or until rich and reduced. 4. Add the fish (cut into 5 cm/2in chunks), cook for a further five minutes or until just cooked through, and serve with plain rice.