Timorese Fish and Tamarind Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix together 1½ teaspoons tamarind paste, ¼ teaspoon salt and 1 tablespoon cold water. Coat the fish chunks with this mixture and leave to marinate

Step 2

Heat 3 tablespoons oil in a wok or large saucepan and add the onion or shallots, chilli, ginger, garlic lemongrass, lime leaves, tomatoes and ½ teaspoon salt on a medium heat.

Step 3

Cook for around 6 minutes or until softened, stirring every so often, then add the stock-and-water mixture and spring onions. Bring to the boil, then reduce the heat and simmer for 5 minutes.

Step 4

Season the broth with the remaining tamarind paste and a little salt if needed, then add the fish and bring to a gentle simmer. Continue to cook for 3 minutes over a low heat.

Step 5

Finally, stir through half the basil leaves, then divide into four bowls. Top each bowl with the remaining basil leaves and serve.

Step 6

TIP A medium-brown tamarind purée, paste or concentrate will work best for this recipe, as the dark, sticky Indian type of tamarind concentrate will quickly overpower the dish.