Fish and Tamarind Soup

Fish and Tamarind Soup


5 people made this

About this recipe: Fish is cooked in a fragrant tamarind juice stock. You can also substitute distilled malt vinegar if tamarind is not available.

Kim Abdullah

Serves: 6 

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

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

  1. Heat oil in a large pan over medium heat. Mix in onions, garlic, crushed chillies and turmeric. Cook and stir until onions 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 fish into boiling mixture. Cook 10 minutes, or until fish pieces are easily flaked with a fork.

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Reviews (2)


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


Loved it. Fresh, tangy, easy to make. I'm SO making it again - 18 May 2010

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