Made tamarind fishcakes for dinner. I had forgotten how darn good these little suckers are. I went for a year or two there with no food processor and a whole lot of recipes fell in the no food processor black hole. They're coming back now though.
These are really easy and just fantastic, sorry no photo we were too busy eating and fighting over the last one. If you don't have one or more ingredients press on regardless or be creative with substitution. Leave out chilies if you don't like them, or add more if you do, or use red if you don't have green. They're a pretty approximate affair. Serve as a nibble for before dinner or as a main with a side of steamed or stir fried greens (add plenty of garlic and dark soy). Rice too if you'd like - preferably Jasmine.
400gm white boneless fish, cubed
3 cloves of garlic
3cm peeled and grated ginger
2 small green chilies seeded and chopped (I used a mild red for Amy's benefit)
1/4 cup tamarind water*
1 egg (just the white if you feel inclined to separate it, which I am not)
1/2 cup ground roast peanuts
1/2 cup chopped coriander (I used 1tbs coriander seeds)
Process the lot in a food processor. With damp hands shape into cakes, or if you are a slacker like me just drop spoonfuls into a hot pan and shallow fry in peanut oil. Eat with a dipping sauce made from equal parts tamarind water, soy, sweet chilli sauce, fish sauce and chopped coriander. Washed down with lots of beer is even better.
*Tamarind comes in a range of forms - in Thailand there are actually very different varieties from sour to sweet and it is used for savory dishes and sauces and sweet drinks, as well as eaten as a dried fruit. In Australia you can usually find tamarind pulp sold in jars, which is thicker and stronger than water, and sometimes in a block of solid tamarind which needs to be broken off and soaked for a while in hot water. The more you prod it the thicker and stronger it gets. It's actually the fleshy fibrous stuff that lines the tamarind seed pod.