Hin tar yay (tamarind broth)

Instructions

1. Soak the tamarind pulp in 200 ml of hot water for 10 minutes, then squash it with your fingers and strain the juice.
2. Finely slice the onion, crush the garlic and cut the tomatoes into wedges.
3. Heat the oil in a large saucepan and fry the onion and garlic for 4 minutes over medium heat, until translucent.
4. Add the tomatoes and turmeric, then let them break down for 5 minutes, stirring.
5. Pour in the remaining water and the tamarind juice, then bring to the boil.
6. Add the fish cut into large chunks, the shrimp paste and the salt, then simmer gently for 12 minutes.
7. Finely chop the coriander and add it at the end of cooking, with the pepper. Serve hot with rice.