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September 16, 2025
Tamarind Sauce Fish Curry Recipe
Tamarind sauce fish curry brings the famous chepala pulusu dish from Andhra with this tangy, Indian-style preparation that showcases regional coastal flavors. This traditional recipe features the distinctive sour taste of tamarind that perfectly complements fresh fish while creating an authentic South Indian experience. The tangy sauce balances the richness of fish while aromatic spices add depth and complexity to every bite. This famous Andhra dish represents the sophisticated coastal cuisine that combines seafood with traditional Indian spicing techniques. The unique flavor profile of tamarind creates a memorable curry that stands apart from other fish preparations.
Indian-style, tangy tamarind fish curry. This is the famous chepala pulusu dish from Andhra.
Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
10 mins
Total Time:
50 mins
Servings:
6
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Ingredients
Marinade:
1 tablespoon vegetable oil
1 tablespoon red chile powder
1 tablespoon ground turmeric
1 ½ teaspoons salt
2 pounds white carp, cut into large chunks
Curry:
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
Make marinade: Mix together vegetable oil, chile powder, turmeric, and salt in a large bowl until combined. Add fish; mix to thoroughly coat and allow to marinate for about 10 minutes.
Make curry: Place tamarind pulp in a bowl and pour warm water over it. Squeeze tamarind to extract juice.
Heat oil in a skillet over medium heat; add cumin seeds and stir for a few seconds. Add onion to cumin; cook and stir until onion is translucent, 5 to 10 minutes. Add garlic paste and cook for 3 minutes.
Add fish, cover the skillet, and cook for 5 minutes. Add tamarind juice; bring to a boil. Turn fish over; do not over-stir.
Mix in chile powder, coriander, and salt. Cook over low heat until sauce thickens and oil separates, about 10 minutes. Garnish with cilantro.
Tips
Tilapia can be substituted for carp, if desired.
Nutrition Facts (per serving)
| 360 | Calories |
| 21g | Fat |
| 13g | Carbs |
| 28g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 360 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 4g | 18% |
| Cholesterol 99mg | 33% |
| Sodium 856mg | 37% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 4g | 13% |
| Total Sugars 1g | |
| Protein 28g | 57% |
| Vitamin C 7mg | 8% |
| Calcium 105mg | 8% |
| Iron 3mg | 19% |
| Potassium 704mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
