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Tamarind Sauce Fish Curry

Rated as 5 out of 5 Stars
27

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

50 m servings 359
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • Tilapia can be substituted for carp, if desired.

Nutrition Facts


Per Serving: 359 calories; 21.1 12.5 28.4 99 856 Full nutrition

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Reviews

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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...

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...

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...

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...