Tamarind Fish

TIP: Hake is a soft fish so take care not to over cook it.  


  • 700g fresh hake, cut into pieces
  • 65ml olive oil
  • 5ml mustard seeds 
  • 5ml cumin seeds
  • 2 medium onions, chopped
  • 7ml coarse salt
  • 10ml ginger and garlic
  • 2 sprigs curry leaves
  • 15ml red chilli powder
  • 1 x 400g tin diced tomatoes
  • 5ml ground cumin
  • 10ml coriander
  • 5ml garam masala
  • 2,5ml tumeric
  • 30ml tamarind
  • 125ml boiling water
  • 5ml white sugar
  • Fresh curry leaves, to garnish

Here’s how

  1. Heat the oil in a large pot.
  2. Add the mustard seeds and when they begin to splutter, add the cumin.
  3. Fry the seeds for a few seconds and then add the chopped onion and coarse salt.
  4. Saute the onion until light golden brown and then add the ginger and garlic.
  5. Add the curry leaves and then the red chilli powder.
  6. Saute for 3 – 5 seconds and then add the tomatoes.
  7. Sprinkle the cumin, coriander, garam masala and turmeric over the tomatoes.
  8. Simmer until the tomatoes break down completely.
  9. Dissolve the tamarind in boiling water and strain – discard the seeds.
  10. Pour the tamarind into the tomatoes and bring to the boil. 
  11. Sprinkle in the sugar.  
  12. Lower the heat and gently place the fish into the sauce.
  13. Simmer until the fish is cooked through.
  14. Garnish with curry leaves