Samak mbakbak (mbakbak de poisson)

Instructions

1. Thinly slice the onions and chop the garlic. Dice the tomatoes into small cubes.
2. Heat the oil in a large pan and fry the onions for 8 minutes over medium heat until golden.
3. Add the garlic, turmeric and cumin, then stir for 1 minute. Add the tomatoes and let them break down for 5 minutes.
4. Dissolve the tamarind paste in 500 ml of hot water, then pour it into the pan with the chopped chili. Season with salt and pepper and let it simmer for 10 minutes.
5. Gently lay the fish pieces in the sauce, cover and cook over low heat for 10 to 12 minutes, without stirring so they don't break apart.
6. Taste and adjust the seasoning: the sauce should be lightly tangy. Sprinkle with chopped coriander and serve with the rice.