Rating: 4.5 stars 4.7
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
10 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Tilapia can be substituted for carp, if desired.

Nutrition Facts

360 calories; protein 28.4g; carbohydrates 12.5g; fat 21.1g; cholesterol 99.3mg; sodium 855.6mg. Full Nutrition
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