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Snapper in Indian “Crazy Water” Broth

As the says get warmer in Sydney, this is a great light but spicy fish dish!

freespiritfood

This dish is based on the Italian inspired recipes by Marcella Hazan and Neil Perry for “fish in crazy water”. Having previously made and enjoyed Neil Perry’s recipe, I had found the original light broth reminiscent of the texture of the South Indian soup known as Rasam that often accompanies meals. This version is of my own creation and includes the distinct aniseed flavour of star anise and the fruity sweet-sour flavour of tamarind. You can also easily play around with the combination of herbs and spices to suit your palette. This dish is perfect to serve with blanched spinach for a light and healthy dinner.

Prep time: 15 minutes  Cooking time: 55 minutes

Ingredients:
2 large snapper fillets with skin on
3 large, very ripe tomatoes
3 cloves garlic
3 red chillies
1/2 tspn sea salt
small handful coriander leaves
small handful mint leaves
1.5 tsp tamarind concentrate or…

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This entry was posted in: Recipes

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Born in South Africa, of Indian heritage. My family moved to Australia in the early 80's. I have a busy professional career as the CEO of a medium sized philanthropic Foundation based in Sydney. I love cooking, learning to cook, eating and travel. My blog Freespiritfood.net is written in the spirit of sharing my foodie adventures.

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