Tamarind Sauce Fish Curry - SK Khazana

Boneless fish pieces cooked in a tangy and fragrant sauce This is a Sanjeev Kapoor exclusive recipe.

New Update
Tamarind Sauce Fish Curry - SK Khazana

Main Ingredients Marinade, Surmai fish fillets
Cuisine Indian
Course Main Course Seafood
Prep Time 11-15 minutes
Cook time 21-25 minutes
Taste Tangy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Tamarind Sauce Fish Curry - SK Khazana

  • Marinade
  • 400 grams Surmai fish fillets cut into large pieces
  • to taste Salt
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli powder
  • 2 teaspoons Lemon juice
  • Curry
  • 2 1/2 tablespoons Tamarind paste
  • 2 tablespoons Oil
  • 1/2 teaspoon Cumin seeds
  • 1 Large onion finely chopped
  • 1 tablespoon Ginger-garlic paste
  • 1/2 teaspoon Red chilli powder
  • 1 teaspoon Coriander powder
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • to taste Black peppercorns crushed
  • 2 tablespo to garnish Fresh coriander leaves chopped


  1. Take fish pieces in a bowl, add salt, turmeric powder, red chilli powder and lemon juice and mix well.
  2. Heat oil in a non-stick pan and add cumin seeds and saute till fragrant.
  3. Add onions and sauté till translucent. Add ginger-garlic paste, mix and sauté till fragrant.
  4. Add tamarind paste and mix well. Add chilli powder, coriander powder, turmeric powder, salt and crushed black peppercorns and ½ cup water and mix well.
  5. Add the fish pieces and cook, turning sides till the fish is done. Sprinkle coriander leaves top.
  6. Transfer the fish pieces into a serving plate, pour the gravy from top, garnish with coriander leaves and lemon wedges and serve hot.