INGREDIENTS
 

500g raw snapper (or other fish)

1 cup coconut cream

2 tbsp mild curry powder

2 large tomtatos (deseeded) optional

2 stems of curry leaves

2 lemon grass stems bruised

2 tbsp tamarind water (soak tamarind pulp in boiling water and then squeeze out)

1 tbsp fish sauce

1 tbsp palm sugar

3 tbsp vegetable oil

1 onion finely chopped

2 cloves garlic minced

2 tsp grated fresh ginger

1 chopped fresh chilli or 1 tsp chilli powder - use your own judgement here

fresh coriander to garnish

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METHOD

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Heat the oil in a large heavy based pan, fry the onions, garlic, ginger and curry leaves and fry for 5 minutes. You will need to turn the heat down on this, and stir often, if they start to stick add small amounts of water. You don't want them crispy or burnt. 

Then add your curry powder, lemon grass and tomato and stir for a few minutes, add the coconut cream and water and simmer

 for at least 5 minutes. Add palm sugar, tamarind and fish sauce, and balance to taste. Add chilli to taste.

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Only add the fish at the last minute and stir gently until just cooked. Serve immediately garnished with coriander!

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