Tamarind Sauce Fish Curry Recipe

Name: Tamarind Sauce Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Place tamarind pulp in a bowl and pour warm water over it. Squeeze tamarind to extract juice.
3
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.
4
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.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds white carp, cut into large chunks, 1 tablespoon vegetable oil, 1 tablespoon red chile powder, 1 tablespoon ground turmeric, and more.

Yes, Tamarind Sauce Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tamarind Sauce Fish Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions