|Boiling water||1⁄2 Cup (8 tbs)|
|Red mullets||4 Medium, cleaned and with the eyes removed|
|Peanut oil||1⁄2 Cup (8 tbs)|
|Red chili||4 , seeded|
|Onion||1 Medium, quartered|
|Garlic||2 Clove (10 gm)|
|Green ginger||1⁄2 , peeled and sliced|
|Water||3⁄4 Cup (12 tbs)|
|Soy sauce||1 Teaspoon|
Put the tamarind into a bowl and pour over the water.
Set aside until it is cool.
Pour the contents of the bowl through a strainer into a bowl, pressing as much of the pulp through as possible.
Rub the fish all over with the tamarind pulp and set aside.
Heat the oil in a large frying-pan.
When it is hot, add the fish and cook for 7 minutes on each side.
Meanwhile, put the chillis, onion, garlic, ginger and 50ml./2 fl.oz.(1/4 cup) of water in a blender and blend to a smooth puree.
Transfer the mixture to a small bowl and set aside.
Remove the fish from the pan and keep them hot.
Add the spice puree to the pan and cook for 2 minutes, stirring constantly.
Stir in the soy sauce, salt and remaining water and bring to the boil, stirring constantly.
Reduce the heat to moderately low and return the fish to the pan, basting with the pan mixture.
Transfer the fish to a warmed serving dish and pour the sauce into a warmed sauceboat.