You may use this kohlrabi recipe as a side dish or a vegetarian main entrée. Use medium-sized kohlrabi for the best results.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 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
- 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
Instructions
- 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.
- Tilapia can be substituted for carp, if desired.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 4 g |
| Sodium | 856 mg |
| Sugars | 1 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I used Laxmi Brand Red Chile Powder and, based on this recipe, it burned my face off. No one could eat it. What brand is everyone else using? Do you really mean true Indian red chile powder, or maybe just “chile powder” which is different and not nearly as hot.
Wow, this was amazing, I might add more tamarind and possibly a little less oil next time but this came out really good.
Delicious! I don’t cook very much Indian food, but I love the taste of tamarind and found this recipe which calls for it. I ended up using cod because my grocery store didn’t have carp, but it turned out well anyway well anyway. I was a bit wary of adding all the spices because it seemed like a lot, but it was well seasoned and the flavor was great! It made 6 servings as stated, which is perfect because I love leftovers. My husband loved it too! Will be making this one again for sure.
Amazing sauce and I’m pretty sure it would work with just any kind of fish. It’s my first time ever cooking a fish, other than pan frying, and I am not a fish loving person, but this recipe is spot on. I’d make it with some fillets next time since picking bones out takes from the enjoyment of eating
I wasn’t sure I was going to like this one since I’m only kind of iffy about tamarind, but this was incredible! I used tilapia for my fish, and tamarind paste instead of the pulp, since that was all that I could find at the store. So, so good!
Excellent. I made it using tilapia fillets as well. One modification that I will do next time with tilapia. That is to add the fish during step 4. It cooks so fast that when it is time to turn them they fall apart. Add them later and don’t turn them. Great recipe. Thanks, Anthony.
I made this recipe with fresh tilapia steaks (not the frozen fillets). Wow. Wow. Wow. Spicy, fiery, and tangy. This is a truly authentic dish and worth making from scratch. Don’t skip the steps where you toast the coriander seeds–that makes a big difference in smoky flavor.