Tamarind Sauce Fish Curry

Indian-style tangy fish curry. This is famous Chepala Pulusu from Andhra.

Servings per recipe: 6
Calories per serving: 359
Preparation time: 15m
Total cooking time: 50m

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.