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Method :
Cut fish into strips about 2cm by 5cm (3/4 inch by 2 inches). Soak tamarind in boiling water. Pound ginger and candlenuts in a mortar or spice grinder together with lemon grass, turmeric, dried shrimp paste, spring onions and chopped chilies.
Add strained tamarind water with lemon grass, chili, turmeric and salt. Bring to the boil, turn heat down and stir in thin coconut milk. When the sauce is almost boiling drop in fish slices and pour on thick coconut milk. Simmer for about 5 minutes until fish is tender.
Check seasonings, adding more salt if necessary. Spoon into a serving dish and garnish with chopped coriander leaves.
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