Name: Chintachiguru Fish curry / Tender tamarind leaves Fish curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 tbsp Oil; 2 medium Onions; 1/4 tbsp Turmeric; 2 tbsp Ginger garlic paste; 3 tbsp Chintachiguru (Fresh/ Dry Tender tamarind leaves); 500 grams Fish (Rohu/ Pomfret); 1 1/2 tbsp Salt; 2 tbsp Chili powder; 1 tbsp Garam masala; 3 cups Water

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Learn to cook Chintachiguru Fish Curry (Tender tamarind leaves Fish recipe) – Healthy, unique fish recipe that is quick and super easy. Made in just 30 minutes, this curry has a special sour and tangy flavor of tender tamarind leaves (Chintachiguru). It is best served with brown rice.

This fish curry is prepared using Rohu fish which is great source of Vitamin C. You can choose any fresh water fish of your choice.

STEP BY STEP CHINTACHIGURU FISH CURRY RECIPE INSTRUCTIONS WITH PHOTOS:

Heat 4 tbsp oil in a pan.
Add chopped onions, turmeric and cook for 2-3 minutes till they turn transparent.

3. Add Ginger garlic paste and fry for a minute.

4. Add tender tamarind leaves/Chintachiguru (refer notes) and fry for 2-3 minutes.

5. Add fish, salt, chili powder, garam masala and fry for 3-4 minutes.

6. Add 3 cups of water, cover and cook for 15 minutes.

7. Don’t mix the fish too much, fish crumbles easily when cooked.

8. Serve hot with steamed white/ brown rice, jeera rice.

Check out other fish recipes:

Oat crusted Fish fingers Recipe

Stir Fried Fish recipe/ Rohu fish fry/ Health Fish Fry recipe

Fish Curry Recipe

Apollo Fish recipe

Check out some Non vegetarian recipes:

Gongura Prawns Recipe / Royyala Kura

Prawns Pulao Recipe (Shrimps Pulao)

Mutton Keema Recipe (Minced mutton)

Chicken Curry Recipe

Pressure Cooker Chicken Pulao Recipe

Natukodi Curry/ Country Chicken Recipe

Chicken Liver curry recipe

Chicken 65 recipe – Foodie Platter

Mutton fry recipe – Lamb fry

Mutton Curry/ Mutton gravy Recipe

Chintachiguru Fish curry / Tender tamarind leaves Fish curry

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Healthy, unique fish recipe that is quick and super easy. Made in just 30 minutes, this curry has a special sour and tangy flavor of tender tamarind leaves (Chintachiguru). It is best served with brown rice.

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course, Nonvegetarian

Cuisine Indian

Ingredients

4 tbsp Oil
2 medium Onions
1/4 tbsp Turmeric
2 tbsp Ginger garlic paste
3 tbsp Chintachiguru Fresh/ Dry Tender tamarind leaves
500 grams Fish Rohu/ Pomfret
1 1/2 tbsp Salt
2 tbsp Chili powder
1 tbsp Garam masala
3 cups Water

Instructions

Heat 4 tbsp oil in a pan.
Add chopped onions, turmeric and cook for 2-3 minutes till they turn transparent.
Add Ginger garlic paste and fry for a minute till the raw smell goes away.
Add tender tamarind leaves/Chintachiguru (refer notes) and fry for 2-3 minutes.
Add fish, salt, chili powder, garam masala and fry for 3-4 minutes.
Add 3 cups of water, cover and cook for 15 minutes.
Don’t mix the fish too much, fish crumbles easily when cooked.
Serve hot with steamed white/ brown rice, jeera rice.

Notes

I used Rohu fish in this recipe, you can choose any fresh water fish.
You can use fresh or dry Chintachiguru/ tender tamarind leaves for this recipe.
To make dried leaves, wash and separate leaves from stems. You can sun dry/ air dry them till they are completely dry.
Dried leaves can be stored up to an year.
Use a wide bottom pan to cook fish.

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