Tamarind Sauce Fish Curry

This tangy fish curry is an authentic coastal Indian dish that is ready in less than an hour.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 360 Calories

Ingredients

• 1 ½ teaspoons salt
• 1 tablespoon vegetable oil
• 1 cup warm water
• 1 large onion, minced
• 1 tablespoon ground turmeric
• ½ teaspoon cumin seeds
• 1 pinch salt to taste
• 2 tablespoons ground coriander
• ¼ cup oil
• 2 tablespoons red chile powder
• 1 ½ tablespoons garlic paste
• 2 pounds white carp, cut into large chunks
• 1 tablespoon red chile powder
• ¼ cup tamarind pulp
• 1 tablespoon chopped fresh coriander (cilantro), or to taste

Recipe Instructions

Step 1

Make marinade: Mix together vegetable oil, chile powder, turmeric, and salt in a large bowl until combined. Add fish; mix to thoroughly coat and allow to marinate for about 10 minutes.

Step 2

Make curry: Place tamarind pulp in a bowl and pour warm water over it. Squeeze tamarind to extract juice.

Step 3

Heat oil in a skillet over medium heat; add cumin seeds and stir for a few seconds. Add onion to cumin; cook and stir until onion is translucent, 5 to 10 minutes. Add garlic paste and cook for 3 minutes.

Step 4

Add fish, cover the skillet, and cook for 5 minutes. Add tamarind juice; bring to a boil. Turn fish over; do not over-stir.

Step 5

Mix in chile powder, coriander, and salt. Cook over low heat until sauce thickens and oil separates, about 10 minutes. Garnish with cilantro.