Clean the fish and cut into medium sized pieces.

Apply red chilly powder, ginger garlic paste, some salt and 1 tbsp of oil to the fish pieces and marinate for 1/2 hour.

Peel the mangoes and cut into thin slices.

Soak tamarind in warm water for 1/4 hour and extract paste.

Grind 1 cup of onions, cloves, cardamom and cinnamon into a fine paste.

Heat oil in a frying pan.

Splutter some mustard seeds.

Add garlic bulbs and curry leaves and fry.

Add mango slices, mix well and simmer until the mango becomes smooth.

Add marinated fish pieces, mix carefully and fry for about 10 mins.

Add tamarind paste, salt and water.

Simmer on low flame for 15 mins.

Take 2 tbsp of mustard seeds, 3 dry red chillies and grind into a fine powder.

To this, add 1 tbsp of oil and prepare a paste.

Add this paste to the simmering soup and immediately put off the flame.