Tomato and tamarind fish curry
- Published: 24 Jan 20
- Updated: 18 Mar 24
Bill Granger‘s spicy and tangy tamarind fish curry is really easy to make and tastes all the better for using a speedy homemade curry paste.
We’ve got lots more fantastic fish curries where that came from including one of our all-time favourites: a stunning Thai yellow fish and seafood curry.
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Serves 4 -
Hands-on time 40 min, simmering time 35 min
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Recipe from January 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 402kcals
- Fat
- 16.5g (8.3g saturated)
- Protein
- 31.4g
- Carbohydrates
- 29.3g (9.6g sugars)
- Fibre
- 4.9g
- Salt
- 1.1g
delicious. tips
Make the spice paste (step 1) up to 48 hours in advance. Keep in a sealed container in the fridge until ready to use.
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