Grilled seafood, cashew nut condiment & watermelon from Three: Acid, Texture, Contrast: The Essential Foundations to Redefine Everyday Cooking (page 119) by Selin Kiazim

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Notes about this recipe

  • Eat Your Books

    Can use the "Tamarind pulp" recipe on p.40. Can substitute light brown sugar for palm sugar; chilli powder for ground cayenne pepper; red mullet fillets, salmon fillets, sea bass fillets, sea bream fillets, or trout fillets for mackerel fillets; and prawns for langoustines. See recipe for variations.

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