It's a recipe from cambodia (I have a wonderful book on south-east Asian recipes).
you only need oil to fry garlic that is used as a garnish so you can use it or not, up to you!
It doesn't rely on creamy sauces for taste but uses spices and herbs instead.
It may seem a weird mix of ingredients but I love it and do it on a regular basis.
serves 4-6
8 tbsps veg oil
10 garlic cloves thinly sliced
1 tbsp tamarind pulp
150ml boiling water
1.2 litre (2 pints) water
2 tbsps fish sauce
1 tsp caster sugar
1 small pineapple, peeled, cored and cut into chunks
(pineapple chunks in a tin work fine just don't add the sugar mentioned above)
175g tomatoes quartered
8 spring onions finely sliced
250g raw tiger prawns peeled
(I rarely use them)
3 squid, cleaned and cut into thick rings
(I never use them!)
250g rainbow trout or salmon fillets cut into pieces
handful of coriander and sweet basil leaves
2 large chillies diagonally sliced
1- Heat the veg oil in a small pan. When hot, fry the garlic until golden brown. Remove the garlic and drain on kitchen paper.
2- Put the tamarind pulp in a bowl with the boiling water and set aside for 20 minutes to soften ans dissolve. Strain the liquid through a sieve (discarding the pods and tamarind stones) and place in a pan with the water, fish sauce, caster sugar, pineapple chunks, tomatoes and spring onions. Slowly bring to the boil.
3- Add the tiger prawns, squid rings and pieces of fish. Simmer gently for 6-8 minutes (depending on the size of the pieces of fish, it might take longer to cook)
4- Serve topped with the fried garlic, coriander and basil leaves and slices of chilli.
Hope you like it!
xx