Tamarind fish curry from The Malaysian Kitchen: 150 Recipes for Simple Home Cooking (page 207) by Christina Arokiasamy

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cabbage sautéed with eggs, turmeric, and curry leaves

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Notes about this recipe

  • jenburkholder on October 01, 2020

    This was good, but not tamarind-y enough for us (we love "sharp" flavors). Next time I'd make a stronger tamarind water from my block of tamarind. It's very rich, which I think I wasn't expecting - could even do light coconut milk which I usually avoid. I'd make again but potentially riff on it a bit, changing the veg in it (not a big eggplant fan) and making the tamarind stronger.

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