-
-
My review
Tamarind Sauce Fish Curry
11
Sushama
"Indian-style tangy fish curry. This is famous Chepala Pulusu from Andhra."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 359Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Place tamarind pulp in a bowl and pour warm water over it. Squeeze tamarind to extract juice.
- 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.
- 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.
You might also like
Footnotes
- Cook's Note:
- Tilapia can be substituted for carp, if desired.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
11/1/2015
Excellent. I made it using tilapia fillets as well. One modification that I will do next time with tilapia. That is to add the fish during step 4. It cooks so fast that when it is time to turn t...
10/15/2015
I made this recipe with fresh tilapia steaks (not the frozen fillets). Wow. Wow. Wow. Spicy, fiery, and tangy. This is a truly authentic dish and worth making from scratch. Don't skip the ste...
5/23/2017
I wasn't sure I was going to like this one since I'm only kind of iffy about tamarind, but this was incredible! I used tilapia for my fish, and tamarind paste instead of the pulp, since that was...
7/14/2017
Amazing sauce and I'm pretty sure it would work with just any kind of fish. It's my first time ever cooking a fish, other than pan frying, and I am not a fish loving person, but this recipe is s...