Tamarind Sauce Fish Curry

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

Directions

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.

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.