Fish Curry

4 fresh tamarinds, peeled

1 cup water

2 tablespoons peanut oil

1 large onion, finely chopped

3 shallots, finely chopped

1 tablespoon freshly grated turmeric (substitute ¾ teaspoon dried turmeric)

3 cloves garlic, minced

1 tablespoon ground coriander

1 ½ teaspoons ground ginger

1 ½ teaspoons chili powder

1 14 ounces can coconut cream (not coconut milk)

2 stalks of lemongrass, bruised and cut into 4” pieces

3 Keffir lime leaves

1 ½ pounds cod, cut into 1 ½” cubes

Salt and pepper

Bring the water to a boil. Place the tamarind in a heat proof bowl. Pour the water over the tamarind. Once the liquid is cool enough to handle, massage the tamarind until the seeds and fibrous ropes separate. Remove the seeds and fibrous pieces. Set the tamarind water aside.

Heat the oil in a large pot over medium heat. Add the onions and shallots. Cook for 7 - 10 minutes, until they start to brown. Add the turmeric. Stir constantly for 1 to 2 minutes. Add the garlic. Stir constantly, until the garlic becomes fragrant, about 30 seconds. Add the coriander, ginger powder, chili powder, and reserved tamarind water. Stir until well combined. Let this mixture simmer for 5 - 10 minutes. Add the coconut cream and stir well to combine all of the ingredients. Add the lemongrass and lime leaves. Bring the mixture up to a boil. Then lower the heat, cover, and simmer for 10 - 15 minutes. Raise the heat to medium. Gently add the fish and stir. Cook over medium heat until the fish has cooked, about 5 minutes.

Serve over Jasmine rice.