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Madras Fish Curry made with MAGGI® Tamarind Sauce

madras fish curry dish plated served with rice and naan
madras fish curry dish plated served with rice and naan
  • Number of servings
    10

Bring bold, coastal flavours to your menu with Fish Madras Curry – a vibrant, South Indian-inspired dish that balances heat, tang, and depth in every bite. This recipe features firm white fish gently poached in a rich tomato and spice-based sauce, infused with mustard seeds, curry leaves, and a generous splash of MAGGI® Tamarind Sauce for a signature tangy finish. 

This fish curry recipe is ideal for pubs, casual dining spots, or restaurants. It’s an excellent way to highlight authentic flavour with consistent quality, ensuring each serving meets your standards. Designed to help chefs innovate confidently, this Madras fish curry enables you to bring global dishes to life using trusted products. Check out our Menu Ideas for more inspiration. For example, MAGGI® Masala Chilli Sauce, while not essential to this curry, can add a spicy kick to side dishes or be used as a finishing drizzle, further enhancing your overall offering.  

Ingredients
maggi-tamarind-sauce-front
MAGGI® Authentic Indian Tamarind Sauce
  • 50ml vegetable oil
  • 5g yellow mustard seeds
  • 300g onion, diced
  • 30g garlic puree
  • 10g curry leaves
  • 5g chilli powder
  • 5g coriander powder
  • 5g turmeric
  • 500g tomato passata
  • 200ml water
  • 150ml MAGGI® Tamarind Sauce
  • 1kg firm white fish, diced into 3-4cm pieces
  • 20g green chilli, sliced
Preparation
  • 1
    Build the base: Heat vegetable oil, then add mustard seeds and curry leaves; allow to crackle for 30 seconds.
  • 2
    Add diced onions and cook gently for 15 minutes, stirring occasionally until softened (avoid browning).
  • 3
    Stir in garlic puree, chilli powder, coriander powder, and turmeric. Cook for 2 minutes.
  • 4
    Pour in tomato passata and water. Bring to a boil, then reduce heat and simmer for 20 minutes until sauce thickens slightly.
  • 5
    Stir through MAGGI® Tamarind Sauce.
  • 6
    Cook the fish: Add diced fish and poach gently in the sauce for 5–6 minutes until fish is cooked.
  • 7
    Remove from heat immediately and garnish with sliced green chilli. Serve hot with steamed rice or naan.
TYPICAL VALUES Per 100gPer serveReference Intake% RI*
Energy

476 kJ

113 kcal

855 kJ

203 kcal

8400 kJ

2000 kcal

 

10%

Fat3.7g6.6g709%
of which: saturates0.4g0.6g203%
Carbohydrate6.5g11.7g2605%
of which: sugars5.4g9.8g9011%
Fibre1.2g2.2g--
Protein12.9g23.2g5046%
Sodium0.74g1.33g2.456%
Salt0.55g0.98g616%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

EnergyFatSaturatesSugarsSalt

855 kJ

203 kcal

6.6g0.6g9.8g0.98g
10%*9%*3%*11%*16%*

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

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