Steps to Make Bengali Mustard Fish Curry Recipe

Tamarind Sauce Fish Curry

Rohu, a delicious sweet water fish is cooked in a luscious curry with the pungent flavour and aroma of mustard in each bite.

Recipe Summary Tamarind Sauce Fish Curry

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

Ingredients | Bengali Mustard Fish Curry Recipe

2 pounds white carp, cut into large chunks

1 tablespoon vegetable oil

1 tablespoon red chile powder

1 tablespoon ground turmeric

1 ½ teaspoons salt

¼ cup tamarind pulp

1 cup warm water

¼ cup oil

½ teaspoon cumin seeds

1 large onion, minced

1 ½ 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.

Tilapia can be substituted for carp, if desired.

Info | Bengali Mustard Fish Curry Recipe

prep: 15 mins cook: 25 mins additional: 10 mins total: 50 mins Servings: 6 Yield: 6 servings

TAG : Tamarind Sauce Fish Curry

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