Fish Tenga

Ingredients

• •Fish
• •Tomato/elephant apple

Steps

1. 1Clean the fish pieces and rub them lightly with turmeric and salt, then shallow-fry them briefly in a little oil for a minute or two per side until lightly firmed, and set aside.
2. 2In the same pan, add a pinch of fenugreek seeds and let them sizzle for a few seconds until fragrant.
3. 3Add chopped tomatoes, or sliced elephant apple if using, and cook until they soften and break down slightly, which builds the sour base of the broth.
4. 4Pour in water and bring it to a gentle boil, seasoning with salt and a little turmeric.
5. 5Add slit green chilies to the broth for gentle heat.
6. 6Carefully slide the fried fish pieces into the simmering broth and cook on low heat for eight to ten minutes, without stirring too much, until the fish is cooked through and tender.
7. 7Taste the broth and adjust the sourness by adding a little more tomato or elephant apple if it needs more tang.
8. 8Serve hot as a light, sour broth alongside steamed rice.