Tamarind Sauce Fish Curry - SK Khazana Boneless fish pieces cooked in a tangy and fragrant sauce This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 16 Dec 2019 in Recipes Course New Update Main Ingredients Marinade, Surmai fish fillets Cuisine Indian Course Main Course Seafood Prep Time 11-15 minutes Cook time 21-25 minutes Serve 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 Method Take fish pieces in a bowl, add salt, turmeric powder, red chilli powder and lemon juice and mix well. Heat oil in a non-stick pan and add cumin seeds and saute till fragrant. Add onions and sauté till translucent. Add ginger-garlic paste, mix and sauté till fragrant. 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. Add the fish pieces and cook, turning sides till the fish is done. Sprinkle coriander leaves top. Transfer the fish pieces into a serving plate, pour the gravy from top, garnish with coriander leaves and lemon wedges and serve hot. #Ginger-garlic paste #Tamarind paste #Turmeric powder #Oil #Red chilli powder #Fresh coriander leaves #Salt #Marinade #Coriander powder #Black peppercorns #Cumin seeds #Lemon juice Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article