|Vegetable oil||8 Tablespoon|
|Garlic||10 Clove (50 gm), thinly sliced|
|Tamarind pulp||1 Tablespoon|
|Boiling water||1⁄4 Pint (150 Milliliter)|
|Water||2 Pint (1.2 Liter)|
|Thai fish sauce||2 Tablespoon|
|Caster sugar||1 Teaspoon|
|Pineapple||1 Small, peeled, cored and cut into chunks|
|Tomatoes||6 Ounce, quartered (175 Gram)|
|Spring onions||8 , finely sliced|
|Raw tiger prawns||8 Ounce (250 Gram)|
|Squid||3 , cleaned and cut into thick rings|
|Rainbow trout fillets||8 Ounce, cut into pieces (250 Gram)|
|Coriander leaves||1⁄4 Cup (4 tbs) (To Serve)|
|Basil leaves||1⁄4 Cup (4 tbs) (To Serve)|
|Chilies||2 Large, diagonally sliced (To Serve)|
1. Heat the oil in a small saucepan and when it is hot deep-fry the garlic, a few slices at a time, until golden brown. Remove the garlic and drain on kitchen paper.
2. Put the tamarind pulp into a bowl with the measured boiling water and set aside for 20 minutes to soften and dissolve. Strain the liquid through a sieve (discarding the pods and tamarind stones) and put into a saucepan with the measured water, fish sauce, sugar, pineapple, tomatoes and spring onions. Slowly bring to the boil.
3. If you are using a steamboat, pour the flavoured stock into the hot pan containing smoking coals and add the tiger prawns, squid rings and pieces offish. Simmer gently for 6-8 minutes. Alternatively, pour the hot stock into a large heavy-based saucepan, add the seafood and fish and simmer gently for 6-8 minutes, or until cooked and tender.