Fish curry

3cm peeled ginger
Few kaffir lime leaves
1-2 chillies descended
3 clove garlic
1tsp ground turmeric
2tsp tamarind purée
1 tsp oil
20g dried prawns
20g palm sugar
500-550g coconut cream
1 kg firm white fish diced (I use monkfish)
1tsp fish sauce
Juice of one lime
Coriander for garnish

Ginger, lime leaves, chilli, garlic, prawns, turmeric, tamarind, oil and palm sugar  sp 6-7
Sauté varoma 4 mins sp1
Add coconut cream 8 mins 100 degrees sp 1
Place fish in varoma on  baking paper
Add fish sauce and lime juice to bowl 9mins reverse sp soft

Check fish is cooked.  Serve fish on bed of rice topped with sauce

Can make triple batch of curry paste and just do first 2 steps