Chapala
Savor the bold, coastal flavors of Chapala, a tantalizing South Indian fish curry featuring tender tilapia or rohu simmered in a luscious tamarind and coconut milk-based gravy. This aromatic dish highlights authentic spices like fenugreek, turmeric, and red chili powder, balanced beautifully by the tangy richness of tamarind pulp and the creamy smoothness of coconut milk. With golden sautéed onions, fresh curry leaves, and a fragrant tomato masala, this curry bursts with vibrant taste in every bite. Ready in under an hour and perfect alongside steamed rice, Chapala is a must-try recipe for seafood enthusiasts seeking a warming, flavorful meal steeped in traditional spice blends.
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Recipe Information
Ingredients
- 500 grams Fresh fish (preferably tilapia or rohu)
- 3 tablespoons Tamarind pulp
- 200 ml Coconut milk
- 1 large Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 0.25 teaspoon Fenugreek seeds
- 0.5 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt
- 250 ml Water
Instructions
Clean the fish thoroughly and cut it into medium-sized pieces. Set aside.
Soak the tamarind in warm water for 10 minutes and extract the pulp. Discard the seeds and fiber.
Heat oil in a deep pan or pot over medium heat.
Add mustard seeds and let them splutter. Then add fenugreek seeds and curry leaves, sautéing for a few seconds.
Add the chopped onions and sauté until golden brown.
Add garlic and ginger, and cook for another minute until fragrant.
Add the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes are soft and the mixture forms a thick masala.
Stir in the tamarind pulp and coconut milk. Mix well.
Add water and salt, and bring the mixture to a boil.
Reduce the heat and gently add the fish pieces. Ensure the fish is submerged in the curry.
Cover and cook on low heat for 10-15 minutes, or until the fish is cooked through and tender.
Taste and adjust the seasoning. Remove from heat.
Garnish with additional curry leaves if desired and serve hot with steamed rice.
Nutrition Facts
Calories |
1319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 2720 mg | 118% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 48.7 g | ||
| Protein | 137.6 g | 275% | |
| Vitamin D | 15.5 mcg | 78% | |
| Calcium | 238 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3353 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
