Hot and sour fish curry

Name: Hot and sour fish curry
Cook time: 1 h
Yield: 4
Cuisine: Asian
Ingredients: 2 tbsp vegetable oil; 1 tbsp grated ginger; 1 tbsp palm sugar; 4 garlic cloves, crushed; 2 tbsp tamarind paste; 1 tbsp fish sauce; 2 x 400g cans cherry tomatoes; 1 long red chilli, split; 800g firm skinless white fish fillets such as snapper, blue-eye or rock ling; juice and finely grated zest of 1 lime, plus lime wedges to serve; 250g snake beans, trimmed and steamed; steamed rice, to serve

Forget slaving for hours over a hot stove. This fragrant fish curry has plenty of complexity, yet it’s quick and simple to make.

Jessica Brook

May 7, 2025

This fragrant fish curry is a winner when you need a midweek curry fix.James Moffatt

easyTime:30 mins - 1 hourServes:4

This fragrant fish curry has plenty of complexity, yet it’s quick and simple to make. In other words, it’s a winner when you need a midweek curry fix.

Ingredients

2 tbsp vegetable oil
1 tbsp grated ginger
1 tbsp palm sugar
4 garlic cloves, crushed
2 tbsp tamarind paste
1 tbsp fish sauce
2 x 400g cans cherry tomatoes
1 long red chilli, split
800g firm skinless white fish fillets such as snapper, blue-eye or rock ling
juice and finely grated zest of 1 lime, plus lime wedges to serve
250g snake beans, trimmed and steamed
steamed rice, to serve

Method

Step 1
Heat oil in a deep-sided frying pan over medium heat. Add the ginger, palm sugar and garlic to the pan and cook for 4 minutes, stirring.
Step 2
Add the tamarind and fish sauce and stir to combine. Add the tomatoes and chilli, and bring to a simmer, cooking for 15 minutes. Season to taste with salt and pepper.
Step 3
Cut the fish into 3cm pieces, add them to the curry, cover with a lid and cook for 10 minutes, or until just cooked through.
Step 4
Add lime rind and juice at the end and stir to combine.
Step 5
Serve the curry with snake beans, rice, and lime wedges.