1/2 tsp sambar powder, or less to taste
1/4 cup low-sodium soy sauce
2 chopped Thai chiles, optional
8 oz ahi tuna, swordfish, salmon or other steak fish
1 mango, sliced
2 tsp vegetable oil
In a glass bowl or baking dish large enough to hold the fish, mix sambar powder and soy sauce. Stir in the chiles. Add fish and sliced mango to the dish and marinate for at least 3 hours or overnight. When you're ready to cook, heat 1 teaspoon of oil in a frying pan over high heat. Add the fish to the pan, and sear for 2-3 minutes on each side, until browned, but not overcooked. Remove fish to a platter, and add the mangoes to the pan (add another teaspoon of oil if needed). Cook until lightly browned, and add to the fish. Serve over basmati or brown rice.