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    You are in: Home / Recipes / Tangy Fish from South India Recipe
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    Tangy Fish from South India

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Girl from India's Note:

    This is a lovely accompaniment with simple rice and dal. Taste of simple but flavourful South Indian cuisine. From the Cookbook, Catwalk Cuisine.

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    Units: US | Metric


    1. 1
      Marinate the fish in lime juice and salt for 1/2 an hour.
    2. 2
      In a pan heat the oil and add the mustard and fenugreek seeds.
    3. 3
      When they sizzle add the rest of the ingredients except the tamarind and fish.
    4. 4
      Stir in the fish slices and cook on high heat till the fish is half done.
    5. 5
      Extract the pulp from the tamarind, and add the strained pulp to the pan.
    6. 6
      Simmer on low till the fish cooks and all the liquid is absorbed.
    7. 7
      Serve hot.

    Ratings & Reviews:

    • on July 31, 2005


      Fay, this is a wonderful recipe and I would recommend it to anyone new to Indian cuisine. It's definitely worth the effort taken in searching around for the tamarind paste/fenugreek seeds. I had been wanting to recreate the scrumptious fish dishes tasted in S. India and this is the ticket (keeping in mind that we don't have the same types of fish in the US, nor fresh tamarind paste). Thank you! I look forward to trying more of your recipes!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tangy Fish from South India

    Serving Size: 1 (161 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 153.5
    Calories from Fat 131
    Total Fat 14.5 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 1206.5 mg
    Total Carbohydrate 7.0 g
    Dietary Fiber 2.2 g
    Sugars 2.7 g
    Protein 1.1 g

    The following items or measurements are not included:

    white fish fillets

    curry leaves

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