For a richer flavor, use mustard oil instead of vegetable oil. Adjust the amount of chile powder to your preferred spice level. Be gentle when handling the fish to prevent it from breaking apart during cooking. The tamarind pulp's sourness varies; adjust the amount to your taste. If using tamarind concentrate, start with a smaller amount and add more as needed.
Tamarind Sauce Fish Curry
-
PREP TIME15 mins
-
COOK TIME25 mins
-
TOTAL TIME50 mins
-
SERVING6 People
-
VIEWS30
Experience the vibrant flavors of Andhra Pradesh with this tangy and aromatic tamarind fish curry. Tender white carp simmers in a luscious tamarind-infused sauce, creating a symphony of sweet, sour, and spicy notes that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate13 g
-
Cholesterol99 mg
-
Fiber4 g
-
Protein28 g
-
Saturated Fat4 g
-
Sodium856 mg
-
Sugar1 g
-
Fat21 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepMake marinade: In a large bowl, whisk together the vegetable oil, 1 tablespoon of red chile powder, turmeric, and 1.5 teaspoons of salt. (2 minutes)
02
StepAdd the fish chunks to the marinade and toss gently to ensure each piece is thoroughly coated. Allow the fish to marinate for at least 10 minutes to absorb the flavors. (10 minutes)
03
StepPrepare the tamarind extract: Place the tamarind pulp in a separate bowl and pour warm water over it. Use your fingers to squeeze and extract the juice from the tamarind, creating a concentrated tamarind liquid. Set aside. (5 minutes)
04
StepHeat oil in a large skillet or pot over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant. (2 minutes)
05
StepAdd the minced onion and sauté until translucent and lightly golden, about 5 to 10 minutes. Stir in the garlic paste and cook for another 3 minutes, until the raw garlic smell dissipates. (10 minutes)
06
StepGently add the marinated fish to the skillet. Cover the skillet and cook for 5 minutes, allowing the fish to sear lightly. (5 minutes)
07
StepPour the tamarind juice over the fish. Bring the mixture to a gentle boil, then carefully turn the fish pieces over without stirring excessively. (3 minutes)
08
StepIn a small bowl, combine the remaining 2 tablespoons of red chile powder, coriander, and a pinch of salt. Mix well and add this spice blend to the curry. (2 minutes)
09
StepReduce the heat to low, cover the skillet, and let the curry simmer gently until the sauce thickens and the oil separates from the gravy, about 10 minutes. (10 minutes)
10
StepGarnish with freshly chopped coriander (cilantro) before serving. Serve hot with rice or Indian bread.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Lexie Pagac
Apr 6, 2025The instructions were clear and easy to follow. I especially appreciated the tip about adjusting the tamarind pulp to my taste.
Trey Parker
Mar 30, 2025This recipe is fantastic! The tamarind sauce is so flavorful and the fish was perfectly cooked.
Leola Mayer
Feb 17, 2025I've made this several times now and it's always a hit. I like to add a few green chilies for extra heat.