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1: Soak the tamarind in hot water for 20 minutes and extract the pulp.

2: Blend the shallots and tomato into a fine paste and set it aside.

3: In a kadhai add peanut oil and add mustard seeds and let it splutter, add fenugreek seeds, curry leaves and green chillies and let it cook for 10 seconds.

4: Add the shallot and tomato paste along with the spices and cook for 10 minutes or until the raw smell disappears.

5: Pour water and add the tamarind pulp and cook covered for 10 minutes.

6: Add the mackerel and let it simmer for 5 minutes or until tender.