Sindhi Fish Curry

River or coastal fish in a tamarind-forward Sindhi gravy — onion-tomato masala fried in oil with ginger, garlic, and a generous amount of coriander powder and red chilli, sharpened with tamarind pulp and a piece of raw mango for double sourness. The fish is fried first to seal the exterior, then added to the gravy to finish cooking and absorb the sour-spiced flavour. The Sindhi community's fish tradition reflects their historical origins on the banks of the Indus; freshwater fish preparations from pre-partition Sindh have been adapted to use readily available Indian river and sea fish. Eaten with steamed rice or bhuga chawal.