Bene Israel Fish Curry With Ginger, Tamarind and Cilantro Recipe

Cookbook author Joan Nathan learned this Sabbath and Passover specialty from a member of the Bene Israel community in Mumbai, whose ancestors are believed to be one the Lost Tribes of Israel. The recipe calls for 2 chiles. If you want less heat, discard the chile seeds.

Democracy Dies in Darknessclock40 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Joan Nathan

Cookbook author Joan Nathan learned this Sabbath and Passover specialty from a member of the Bene Israel community in Mumbai, whose ancestors are believed to be one the Lost Tribes of Israel. The recipe calls for 2 chiles. If you want less heat, discard the chile seeds.

NOTE: Curry leaves are available fresh or frozen and come in different sizes. Generally, frozen leaves are the larger variety. If the leaves are large, use just a couple. If you buy smaller leaves, use about 8. Or, simply omit the curry leaves from this recipe.

Refrigerate the fish for up to 2 days.

Curry leaves and tamarind paste or concentrate are available at Indian markets; you’ll find the latter at well-stocked supermarkets as well.

Marinate the fish in the refrigerator for at least 15 minutes and up to 3 hours.

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Ingredients

measuring cup

Servings: 6

  • 2 pounds whiting, black sea bass or other firm, light-fleshed skinned fillets, cut into 2-inch chunks
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • Juice of 1 lime
  • 2 cloves garlic
  • One (1-inch) piece peeled fresh ginger, coarsely chopped
  • 1/2 cup chopped fresh cilantro leaves and tender stems
  • 2 small green chiles, such as serrano chile peppers, stemmed and seeded if you want less heat
  • 2 to 8 fresh/frozen curry leaves (optional; see NOTE)
  • 1 tablespoon tamarind paste or concentrate (see NOTES)
  • 4 tablespoons vegetable or another neutral oil, divided
  • 2 vine-ripened tomatoes, cut into small dice
  • 1 medium white or yellow onion (6 ounces), chopped (1 cup)
  • Cooked rice, for serving
  • Chutney, for serving

Directions

Time Icon Total: 40 mins

  • Step 1

    Place the fish in a nonreactive bowl or dish. Sprinkle with the 1/2 teaspoon salt, turmeric, chili powder and lime juice. Toss to coat, then cover and refrigerate for at least 15 minutes and up to 3 hours.

  • Step 2

    Meanwhile, in a mini food processor, combine the garlic, ginger, cilantro, green chiles, curry leaves, if using, and tamarind paste and process to form a paste.

  • Step 3

    Line a plate with a few layers of towels and place it near the stove. In a large, nonstick skillet over medium-high heat, heat 3 tablespoons of oil until shimmering. Working in batches, as needed, add the fish and cook until golden, about 2 minutes. Use a slotted spatula to transfer the fish to the prepared plate.

  • Step 4

    Carefully wipe out the skillet. Place it over medium heat and heat the remaining 1 tablespoon of oil until it shimmers. Add the tomatoes and onion and cook, stirring occasionally, until the onion has softened, about 5 minutes. Stir in the garlic-tamarind paste to combine. Reduce the heat to medium-low, return the fish to the skillet and gently stir to incorporate, trying not to break up the fish pieces.

  • Step 5

    Once the mixture has warmed through, remove from the heat. Serve with rice and chutney, if desired.

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    Nutritional Facts

    Per serving

    • Calories

      240

    • Fat

      12 g

    • Saturated Fat

      2 g

    • Carbohydrates

      7 g

    • Sodium

      410 mg

    • Cholesterol

      100 mg

    • Protein

      29 g

    • Fiber

      1 g

    • Sugar

      3 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from Nathan’s “King Solomon’s Table: A Culinary Exploration of Jewish Cooking From Around the World” (Alfred A. Knopf, 2017).

    Tested by Jessica Weissman.

    Published April 26, 2023

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