Tamarind Sauce Fish Curry

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Description

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

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

Instructions

  1. Make marinade: Mix together vegetable oil
  2. chile powder
  3. turmeric
  4. and salt in a large bowl until combined. Add fish; mix to thoroughly coat and allow to marinate for about 10 minutes.
  5. Make curry: Place tamarind pulp in a bowl and pour warm water over it. Squeeze tamarind to extract juice.
  6. Heat oil in a skillet over medium heat; add cumin seeds and stir for a few seconds. Add onion to cumin; cook and stir until onion is translucent
  7. 5 to 10 minutes. Add garlic paste and cook for 3 minutes.
  8. Add fish
  9. cover the skillet
  10. and cook for 5 minutes. Add tamarind juice; bring to a boil. Turn fish over; do not over-stir.
  11. Mix in chile powder
  12. coriander
  13. and salt. Cook over low heat until sauce thickens and oil separates
  14. about 10 minutes. Garnish with cilantro.

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 50 mins

Servings: 6

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