Ingredients:
Water – 750 ml
White Fish Fillets – 250 gms
Prawns – 100 gms
Button Mushrooms – 12, small, halved
Daikon Radish – 125 gms, sliced
Green Papaya – 125 gms, sliced
Green Beans – 1/2 cup, sliced
Cauliflower Florets – 1/2 cup
Chinese Cabbage – 125 gms
Tamarind Extract – 4 tblsp
Lime Juice – 2 tblsp
Dark Brown Sugar – 1 tblsp
Salt – 1 tsp
For the Masala Paste:
Dried Chillies – 3, deseeded and soaked till soft
Garlic – 2 tsp, chopped
Small Onions – 2 tsp chopped
Method:
1. Boil water in a large pan.
2. Add the fish fillets and prawns to the water and simmer for 8 minutes or until cooked.
3. Remove and cool.
4. Cut the fish fillets into pieces.
5. Reserve the stock and keep it aside.
6. Grind all the masala paste in a blender.
7. Add the spice paste to a pan with the stock, fish fillets and all the vegetables.
8. Bring to a boil and simmer for 10 minutes.
9. Add the tamarind extract, lime juice, sugar and salt.
10. Garnish with prawns.
11. Serve hot.
