Ingredients
6
6 servings
- •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
- 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.
- Make curry: Place tamarind pulp in a bowl and pour warm water over it. Squeeze tamarind to extract juice.
- 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.
- Add fish, cover the skillet, and cook for 5 minutes. Add tamarind juice; bring to a boil. Turn fish over; do not over-stir.
- Mix in chile powder, coriander, and salt. Cook over low heat until sauce thickens and oil separates, about 10 minutes. Garnish with cilantro.
Nutritional Facts
Per 6 servings
- Calories: 360
- Carbohydrate: 13g
- Fat: 21g
- Fiber: 4g
- Protein: 28g
- Sugar: 1g
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