This dish epitomises the huge flavours of Andhra cuisine. Every household cooks this fish curry slightly differently, and each recipe has its own distinct taste. The only constant is that any variation will feature tamarind. 

I make it the way my mom prefers (because mothers know best!) by blending the herbs and spices just before making the curry. She never uses much spice, and doesn’t use garam masala, and she always makes this dish the day before - she says it improves the flavour. Our vacuum packing has exactly the same effect. We hope you enjoy this as much as we’ve enjoyed eating it all these years.

Ingredients - Monk fish, onion, green chilli, tomato, coriander, garlic, fenugreek seeds, sunflower oil, salt, turmeric, tamarind, curry leaf