Tamarind Sauce Fish Curry

Name: Tamarind Sauce Fish Curry
Prep time: 15 min
Cook time: 25 min
Yield: 6
Ingredients: 2 pounds white carp, cut into large chunks; 1 tablespoon vegetable oil; 1 tablespoon red chile powder; 1 tablespoon ground turmeric; 1 1/2 teaspoons salt; 1/4 cup tamarind pulp; 1 cup warm water; 1/4 cup oil; 1/2 teaspoon cumin seeds; 1 large onion, minced; 1 1/2 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

⏱️ Ready in 40 min 🥄 Prep 15 min 🔥 Cook 25 min 👥 6 servings 👁️ 15 views

Tamarind Sauce Fish Curry is an impressive dinner you can prepare in just 40 minutes. Made with 2 pounds white carp, cut into large chunks, 1 tablespoon vegetable oil, 1 tablespoon red chile powder, 1 tablespoon ground turmeric and 1 ½ teaspoons salt, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.

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🔗 Recipe adapted from AllRecipes

#Curry #Under 1 Hour #Dinner

📊 At a Glance

Prep 15 min

Cook 25 min

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 360

% Daily Value*

Total Fat 21.1g 27%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 856mg 37%

Total Carbohydrate 12.5g 5%

Dietary Fiber 3.5g 13%

Total Sugars 1.4g

Protein 28.4g 57%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.