Tamarind Sauce Fish Curry recipe

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Ingredients

2 pounds white carp, cut into large chunks
1 tablespoon vegetable oil
1 tablespoon red chile powder
1 tablespoon ground turmeric
1 ½ teaspoons salt
¼ cup tamarind pulp
1 cup warm water
¼ cup oil
½ teaspoon cumin seeds
1 large onion, minced
1 ½ tablespoons garlic paste
2 tablespoons red chile powder
2 tablespoons ground coriander
1 pinch salt to taste
1 tablespoon chopped fresh coriander (cilantro), or to taste

Nutrition Info

359.5 calories
carbohydrate: 12.5 g
cholesterol: 99.3 mg
fat: 21.1 g
fiber: 3.5 g
protein: 28.4 g
saturatedFat: 3.6 g
servingSize: -
sodium: 855.6 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place fish in a bowl, add 1 tablespoon vegetable oil, 1 tablespoon chile powder, turmeric, and 1 1/2 teaspoons salt and allow to marinate for about 10 minutes.

  2. Place tamarind pulp in a bowl and pour warm water over it. Squeeze tamarind to extract juice.

  3. Heat 1/4 cup oil in a skillet over medium heat, add cumin seeds and stir. Add onion to cumin, cook and stir until onion is translucent, 5 to 10 minutes. Add garlic paste and cook for 3 minutes. Add carp, cover the skillet, and cook for 5 minutes.

  4. Mix tamarind juice into fish mixture, bring to a boil. Turn carp pieces, add 2 tablespoons red chile powder, coriander, and salt. Cook over low heat until sauce thickens and oil separates, about 10 minutes. Garnish with coriander leaves.

Recipe Yield

6 servings

Recipe Note

Indian-style tangy fish curry. This is famous Chepala Pulusu from Andhra.

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