Nellore chepala pulusu (fish in tamarind gravy)

Ingredients

• 600 g firm fish steaks (such as seer, rohu or murrel)
• Lemon-sized ball of tamarind, soaked in 1½ cups warm water
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 4 green chillies, slit
• 1 tbsp ginger-garlic paste
• 2 tsp red chilli powder
• 1 tbsp coriander powder
• ½ tsp turmeric
• ½ tsp fenugreek seeds
• 1 tsp mustard seeds
• Salt to taste
• 4 tbsp oil
• Curry leaves and coriander
• 1 small raw mango, sliced (optional)

Method

1. Rub the fish with turmeric, salt and a little chilli powder. Set aside for 15 minutes.
2. Heat oil in a wide clay pot or pan. Add mustard and fenugreek seeds, then curry leaves, onions and green chillies and fry until soft.
3. Add ginger-garlic paste and tomatoes and cook until mushy. Add chilli powder, coriander powder and turmeric.
4. Pour in the strained tamarind water and raw mango (if using) and simmer for 10 minutes until slightly thick.
5. Slide in the fish pieces, swirl the pot rather than stirring, and simmer covered for 10–12 minutes.
6. Add coriander and rest for at least 1 hour (or overnight) before serving with rice.