Fish and tamarind soup

    30 min

    Snapper is cooked in a fragrant Asian-style stock. You can find tamarind juice in Asian supermarkets. If you don't have any to hand, you can substitute distilled malt vinegar, as the tamarind juice lends a sour flavour.

    5 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 8 shallots, chopped
    • 6 cloves garlic, crushed
    • 1/2 teaspoon dried crushed chillies
    • 1/2 teaspoon ground turmeric
    • 1.4L (2 3/8 pints) water
    • 6 stalks lemon grass, ground
    • 4 tablespoons tamarind juice
    • salt to taste
    • 900g (2 lb) red snapper fillets, cut into 1 inch pieces

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat oil in a large saucepan over medium heat. Mix in shallots, garlic, crushed chillies and turmeric. Cook and stir until shallots are tender, about 5 minutes. Pour water into frying pan, and mix in lemon grass and tamarind juice. Season with salt. Bring the mixture to a boil.
    2. Stir snapper into boiling mixture. Cook 10 minutes, or until fish pieces are easily flaked with a fork.

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    Reviews in English (5)


    Altered ingredient amounts. I didn't have lemon grass, so I used lemon juice and tamarind. I also doubled the red chillies.  -  18 May 2010  (Review from Allrecipes India)


    Loved it. Fresh, tangy, easy to make. I'm SO making it again  -  18 May 2010  (Review from Allrecipes India)


    Everything is so ready avalable now days it is really great  -  23 Dec 2001  (Review from Allrecipes US | Canada)