Ingredients
• 1 kg white carp, cut into large chunks
• 1/2 tsp cumin seeds
• 1 large onion, minced
• 1 1/2 tablespoons garlic paste
• 2 tbsp red chile powder
• 2 tbsp ground coriander
• 1 pinch salt to taste
• 1 tbsp chopped fresh coriander (cilantro), or to taste
• 1 tbsp vegetable oil
• 1 tbsp red chile powder
• 1 tbsp ground turmeric
• 1 1/2 tsp salt
• 1/4 cup tamarind pulp
• 1 cup warm water
• 1/4 cup oil
Directions
Place fish in a bowl and add 1 tbsp vegetable oil, 1 tbsp chile powder, turmeric, and 1 1/2 tsp salt and allow to marinate for about 10 mins. 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 and add onion to cumin. Cook and stir until onion is translucent for 5 to 10 mins. Add garlic paste and cook for 3 mins and add carp. Cover the skillet and cook for 5 mins. Mix tamarind juice into fish mixture. Bring to a boil and turn carp pieces. Add 2 tbsp red chile powder, coriander, and salt. Cook over low heat until sauce thickens and oil separates, about 10 mins. Garnish with coriander leaves.
