Ingredients

Serves 4-6

750gr of your favourite fresh fish - cut into large cubes
4 purple shallots, roughly chopped
3cm piece ginger (or galangal if you can get it), roughly chopped
4 cloves garlic, roughly chopped
2 tsp shrimp paste
2 tbsp water
1-2 tbsp chilli powder, or to taste
½ tsp turmeric
2 tbsp tamarind concentrate
2 lemongrass stems, white parts only, bruised
2 tbsp peanut or vegetable oil
2 medium onions, finely chopped
2 tbsp tomato paste
½ cup coconut milk
1-1½ cups water
1½-2 cups of chopped finger eggplants, green beans and potatoes cut into small pieces
1 tsp brown or palm sugar
1 bunch fresh coriander, chopped, to serve
Roti bread, to serve

Method

In a mortar and pestle, pound shallots, ginger, garlic, shrimp paste, chilli powder, turmeric and water until a paste forms.  

Heat oil in a wok or large saucepan and fry paste over medium heat until dry and fragrant.  Add onions and stir well to completely coat with paste.  Add coconut milk, tomato paste, water, tamarind concentrate and lemongrass and gently bring to the boil.  Add vegetables, reduce heat and simmer until mixture reduces slightly and vegetables are almost cooked.  Add fish and cook gently for 5-10 minutes or until fish is just cooked.  Remove from heat and allow to stand for 10-15 minutes.

Stir coriander through and serve with steamed jasmine rice and roti bread.