Ingredients
- 1.5kg snapper
- 50g tamarind pulp
- 5 kaffir lime leaves
- 1 tsp ground black pepper
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 large onion
- 4 cloves garlic
- 1 tbsp tomato paste
- 1 tsp shrimp paste
- 50ml vegetable oil
Method
Soak tamarind pulp in 1 cup warm water. Soak ground black pepper, turmeric powder, chilli powder, ground cumin and coriander in 50ml water for 10 minutes. Peel and chop onion and garlic and grind in a food processor along with soaked spices, tomato and shrimp paste.
Heat oil in a wok, add processed ingredients and cook on medium heat, stirring occasionally. When you can smell the aromatics, turn heat to low and sieve the tamarind juice into the wok, add salt to taste and stir and simmer for 10 minutes.
Preheat a barbecue. Make a couple of deep slashes in the thickest part of the fish on both sides. Pat the fish dry and sprinkle inside and out with black pepper and salt. Grill fish for 10 minutes on each side. Remove from heat, place on a platter and cover with cooked tamarind sauce.Sprinkle thinly-cut kaffir lime leaves on fish to garnish.
Serve with jasmine rice.
