Fish Curry in Tangy Tamarind Gravy

1. 1

   Prepare the marinade: In a large bowl, combine vegetable oil, chile powder, turmeric, and salt until well mixed. Add the fish, toss to coat thoroughly, and let it marinate for about 10 minutes.

2. 2

   Start the curry: Put tamarind pulp in a bowl and pour warm water over it. Squeeze the tamarind to extract the juice.

3. 3

   Heat oil in a skillet over medium heat; add cumin seeds and stir for a few seconds. Add the onion to the cumin and cook, stirring, until the onion turns translucent, 5 to 10 minutes. Stir in the garlic paste and cook for 3 minutes.

4. 4

   Add the fish, cover the skillet, and cook for 5 minutes. Pour in the tamarind juice and bring to a boil. Turn the fish over; avoid over-stirring.

5. 5

   Stir in chile powder, coriander, and salt. Cook over low heat until the sauce thickens and the oil separates, about 10 minutes. Garnish with cilantro.

• Calories 350.32 kcal Moderate
• Protein 26.24 g Good Source
• Carbs 23.41 g Moderate
• Total Fat 19.38 g High
• Saturated Fat 2.38 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 59.72 mg Moderate
• Sodium 76.52 mg Low Source
• Fiber 1.92 g Low Source
• Sugar 4.62 g Moderate
• Added Sugar 1.77 g Low Source
• Calcium 89.93 mg Low Source
• Iron 2.21 mg Moderate
• Potassium 82.61 mg Low Source
• Vitamin A 38.1 mcg_rae Low Source
• Vitamin C 4.91 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Garlic 🧄
• Onions 🧅