1tsp tamarind concentrate paste
4tsp Maharashtrian masala
1 tbsp groundnut oil
4 garlic cloves, slightly crushed
500g skinless trout fillets, cut into 4cm pieces
A few coriander leaves, washed and coarsely chopped

Mix the tamarind concentrate paste with the Maharashtrian Masala and 200ml of just boiled water and set aside.Heat the oil in a large saucepan or frying pan and tip in the garlic. Fry for 2 minutes until the garlic is lightly browned but not burnt.
Add the fish and fry the pieces for 4-5 minutes turning once, until lightly browned on both sides.
Tip in the watery spice mixture and simmer for 5 minutes, stirring occasionally, until droplets of oil appear on the surface.
Sprinkle over the coriander leaves and serve with plain basmati rice.