“Indian-style tangy fish curry. This is famous Chepala Pulusu from Andhra.”
2 pounds white carp, cut into large chunks 1 tablespoon vegetable oil 1 tablespoon red chile powder 1 tablespoon ground turmeric 1 1/2 teaspoons salt 1/4 cup tamarind pulp 1 cup warm water 1/4 cup oil 1/2 teaspoon cumin seeds 1 large onion, minced 1 1/2 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.
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.