It’s true. If you’ve ever tried fish with a tamarind sauce you know what I mean. They’re meant for each other. So I have some monkfish fillets and am thinking of trying out eitehr a Malay-style tamarind sauce or a Middle Eastern style herby/tamarindy version. Both with rice, of course.
Going to browse some sites and see what I find. Whatever I choose, I will, as is my nature, modify the recipe or idea to suit the ingredients I have to hand, my preferred cooking methods, and my palate. well, my husband’s palate too, but he’ll pile on extra chilli sauce no matter what. So I mainly think of myself.