Tamarind Sauce Fish Curry

Rating: 5 stars
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

By Sushama
Advertisement

Ingredients

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

Directions

  • 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.

    Advertisement

  • 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

Per Serving:
359.5 calories; 28.4 g protein; 12.5 g carbohydrates; 99.3 mg cholesterol; 855.6 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

strickyabb
Rating: 5 stars
11/02/2015
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 them they fall apart. Add them later and don't turn them. Great recipe. Thanks Anthony. Read More
Helpful
(3)
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
strickyabb
Rating: 5 stars
11/01/2015
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 them they fall apart. Add them later and don't turn them. Great recipe. Thanks Anthony. Read More
Helpful
(3)
Julie Julie
Rating: 5 stars
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 steps where you toast the coriander seeds--that makes a big difference in smoky flavor. Read More
Helpful
(2)
cowgirll
Rating: 5 stars
05/23/2017
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 all that I could find at the store. So so good! Read More
Helpful
(1)
Advertisement
Chelsea H.
Rating: 5 stars
03/04/2019
Delicious! I don t cook very much Indian food but I love the taste of tamarind and found this recipe which calls for it. I ended up using cod because my grocery store didn t have carp but it turned out well anyway well anyway. I was a bit wary of adding all the spices because it seemed like a lot but it was well seasoned and the flavor was great! It made 6 servings as stated which is perfect because I love leftovers. My husband loved it too! Will be making this one again for sure. Read More
Alina Riaz
Rating: 5 stars
07/14/2017
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 spot on. I'd make it with some fillets next time since picking bones out takes from the enjoyment of eating Read More
Joy Wheeler
Rating: 5 stars
05/02/2019
Wow this was amazing I might add more tamarind and possibly a little less oil next time but this came out really good. Read More
Advertisement
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 07/14/2020