Tamarind Sauce Fish Curry

Recipe View Make marinade: In a large bowl, whisk together the vegetable oil, 1 tablespoon of red chile powder, turmeric, and 1.5 teaspoons of salt. (2 minutes)

Recipe View Add the fish chunks to the marinade and toss gently to ensure each piece is thoroughly coated. Allow the fish to marinate for at least 10 minutes to absorb the flavors. (10 minutes)

Recipe View Prepare the tamarind extract: Place the tamarind pulp in a separate bowl and pour warm water over it. Use your fingers to squeeze and extract the juice from the tamarind, creating a concentrated tamarind liquid. Set aside. (5 minutes)

Recipe View Heat oil in a large skillet or pot over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant. (2 minutes)

Recipe View Add the minced onion and sauté until translucent and lightly golden, about 5 to 10 minutes. Stir in the garlic paste and cook for another 3 minutes, until the raw garlic smell dissipates. (10 minutes)

Recipe View Gently add the marinated fish to the skillet. Cover the skillet and cook for 5 minutes, allowing the fish to sear lightly. (5 minutes)

Recipe View Pour the tamarind juice over the fish. Bring the mixture to a gentle boil, then carefully turn the fish pieces over without stirring excessively. (3 minutes)

Recipe View In a small bowl, combine the remaining 2 tablespoons of red chile powder, coriander, and a pinch of salt. Mix well and add this spice blend to the curry. (2 minutes)

Recipe View Reduce the heat to low, cover the skillet, and let the curry simmer gently until the sauce thickens and the oil separates from the gravy, about 10 minutes. (10 minutes)

Recipe View Garnish with freshly chopped coriander (cilantro) before serving. Serve hot with rice or Indian bread.