Rinse the fish fillets in cold water and
dry them well on kitchen paper. Put into a shallow dish and sprinkle
with a little salt. Strain the tamarind and pour the juice over the fish
fillets. Leave for 30 minutes. Quarter the onion, peel and slice the
galangal and peel the garlic. Grind the onion, galangal, garlic and
chilies or chili powder to a paste in a food processor or with a pestle
and mortar. Add the ground coriander, turmeric, fennel seeds and sugar. Heat half of the boil in a frying pan.
Drain the fish fillets and fry for 5 minutes, or until cooked. Set
Wipe out the pan and heat the remaining
oil. Fry the spice paste, stirring all the time, until it gives off a
spicy aroma. Do not let it brown. Add the coconut cream and simmer
gently for a few minutes. Add the fish fillets and gently heat through. Taste for seasoning and serve scattered
with shredded chili.
Fish is given a hot, piquant twist in this