Malaysian Fish Curry (Kari Ikan)

For the curry powder

• 1 tsp chilli powder
• 2 tsp paprika (sweet)
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp Turmeric

For the onion paste

• 1 onion (peeled and sliced)
• 4 garlic cloves (peeled)
• 4 slices ginger
• 2 lemongrass stalks (white parts only, sliced) (keep the stalks)
• 1 tsp shrimp paste

Other ingredients

• 4 tbsp vegetable oil
• 2 stems curry leaves (fresh)
• 2 cinnamon sticks
• 3 star anise
• 2 cups vegetable stock (or chicken)
• 2 tsp tamarind concentrate (diluted with 2 tbsp water)
• 4 kaffir lime leaves
• 3 slices galangal (fresh)
• 2 cups coconut milk
• 2 lb firm white fish (skin off)
• 4 cubes of fried (spongy) tofu puffs (cut in halves) (available from Asian supermarkets)
• 2 cups cooked long beans (snake beans or French beans)
• 2 tomatoes (chopped)
• 1 tsp salt
• 1 tsp sugar
• ½ tsp white pepper