This light tamarind fish soup is superb — mild in flavour, with a slight tanginess and fiery kick. This is
Bring a saucepan of water to the boil. Add the dried chillies and shallots and boil for about 20 minutes, or until soft. Meanwhile, prepare the tamarind pulp following the method. Set the tamarind water aside.
Strain the cooked shallots and chillies and then place them in a food processor and process into a paste.
In a large heavy-based saucepan, combine the shallot paste, the fish pieces (including the head and tail), salt, tamarind water and 500 ml (
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