Another one of my self-modified recipe. The original recipe 'fish in tamarind soup' was taken from an issue of the malaysian women's weekly magazine. When I first tried this recipe, I thought to myself that it tasted a little like tomyum, minus the spiciness and the aroma of kaffir lime leaves. That gave me an idea.
2-4 slices spanish mackerel *ikan tenggiri*1 Tbsp tamarind pulp paste *assam jawa*
2 tomatoes (cut into wedges)
2 stalks lemongrass *serai* (crushed and use only the white parts)
kaffir lime leaves *daun limau purut*
some bird's eye cili *cili padi* (depending on how spicy you want it)
1 Knorr tomyum cube
salt and sugar to taste
1. In a pot, mix the tamarind pulp paste with a large bowl of water and drop in the Knorr tomyum cube. Bring to a boil.
2. Add the tomatoes, lemongrass, kaffir lime leaves and cili padi, and cook over medium fire for 2-3 minutes.
3. Put in the fish and continue cooking for another 5 minutes.
4. Season with salt and sugar according to taste.
5. This sour-spicy blend of soup is ready to be served. A good dish to whet your appetite.
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