Chintachiguru Fish curry / Tender tamarind leaves Fish curry

foodieplatter6

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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