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Tamarind Sauce Fish Curry
Tamarind Sauce Fish Curry
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Tantalizing coastal Indian fish curry ready in under an hour.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 tablespoon red chile powder
  • 1 tablespoon ground turmeric
  • 1.5 teaspoons salt
  • 2 pounds white carp, cut into large chunks
  • 0.25 cup tamarind pulp
  • 1 cup warm water
  • 0.25 cup oil
  • 0.5 teaspoon cumin seeds
  • 1 large onion, minced
  • 1.5 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:
  • Prepare the marinade by thoroughly combining vegetable oil, chile powder, turmeric, and salt in a large bowl. Add the fish and coat it completely with the marinade. Let it marinate for approximately 10 minutes.
  • Prepare the tamarind by placing the pulp in a bowl and covering it with warm water. Squeeze the tamarind to release the juice.
  • In a skillet over medium heat, warm oil, then briefly toast cumin seeds. Stir in chopped onion and cook until translucent, about 5-10 minutes. Mix in garlic paste and continue cooking for 3 minutes.
  • Place the fish in the skillet and cover to cook for 5 minutes. Pour in the tamarind juice and let it come to a boil. Carefully flip the fish without stirring too much.
  • Combine the chile powder, coriander, and salt in the sauce and simmer over low heat until it thickens and oil separates, about 10 minutes. Top it off with fresh cilantro before serving.

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