Tamarind Sauce Fish Curry
Potato roast is a classic north indian style stir fry recipe.
Recipe Summary Tamarind Sauce Fish Curry
Indian-style tangy fish curry. This is famous Chepala Pulusu from Andhra.Ingredients | Boiled Potato Fry Andhra Style2 pounds white carp, cut into large chunks1 tablespoon vegetable oil1 tablespoon red chile powder1 tablespoon ground turmeric1 ½ teaspoons salt¼ cup tamarind pulp1 cup warm water¼ cup oil½ teaspoon cumin seeds1 large onion, minced1 ½ tablespoons garlic paste2 tablespoons red chile powder2 tablespoons ground coriander1 pinch salt to taste1 tablespoon chopped fresh coriander (cilantro), or to tasteDirectionsPlace 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.Tilapia can be substituted for carp, if desired.Info | Boiled Potato Fry Andhra Styleprep: 15 mins cook: 25 mins additional: 10 mins total: 50 mins Servings: 6 Yield: 6 servings
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