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A delightful fish curry from the coastal kitchens of Gujarat, balancing tangy, sweet, and spicy notes. Tender fish pieces simmered in a light, flavorful gravy made with tamarind, jaggery, and classic Indian spices. Perfect with steamed rice.
For 4 servings
Marinate the Fish
Prepare the Tempering (Tadka)
Sauté Aromatics and Roast Besan
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A delightful fish curry from the coastal kitchens of Gujarat, balancing tangy, sweet, and spicy notes. Tender fish pieces simmered in a light, flavorful gravy made with tamarind, jaggery, and classic Indian spices. Perfect with steamed rice.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 413.46 calories per serving with 30.77g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Curry Gravy
Cook the Fish and Finish
Instead of tamarind, you can use 3-4 pieces of dried kokum for a different kind of tartness. Add it along with the water.
Add drumstick pieces to the gravy and cook them until tender before adding the fish for extra flavor and nutrition.
For a slightly richer, non-traditional version, you can add 1/4 cup of coconut milk at the end of cooking. Do not boil after adding it.
This curry also works beautifully with prawns. Reduce the cooking time for prawns to 4-5 minutes.
The fish in this curry is a prime source of omega-3s, which are essential for reducing inflammation, supporting brain function, and promoting heart health.
Fish provides high-quality protein that is crucial for muscle repair, building tissues, and maintaining a healthy metabolism.
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally used in Indian cooking to improve digestion and prevent bloating and gas.
Turmeric, a key spice in the curry, contains curcumin, a powerful compound with potent anti-inflammatory and antioxidant effects.
Yes, it is quite healthy. Fish is an excellent source of lean protein and omega-3 fatty acids, which are great for heart and brain health. The curry uses minimal oil and is packed with beneficial spices like turmeric and ajwain.
A single serving of this curry (approximately 1 cup or 280g) contains around 350-400 calories, depending on the type of fish and amount of oil used. It's a balanced main course when served with rice or rotli.
Yes, for a Jain or Satvik version, you can skip the onion and ginger-garlic paste. The curry will still be flavorful due to the other spices, especially hing and ajwain.
You can substitute jaggery with an equal amount of brown sugar or a teaspoon of white sugar. The goal is to add a hint of sweetness to balance the tang of the tamarind.
Store the leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid breaking the fish.
If the curry is too tangy, you can balance it by adding a little more jaggery or a pinch of sugar. A tablespoon of coconut milk can also help mellow the flavors.