Singaporean Tamarind Coconut Fish Curry

• 15.9 oz White fish fillets (gutted and descaled) (450g) Wash the fish in salt water, then drain dry and cut into 1 inch/ 1,5 cm pieces. In Singapore, we use ikan tenggiri, ikan merah and ikan kurau, but you can also use a white fish like cod, halibut or tilapia. Substitute: pork (it will need to be cooked longer than the fish). Don't use oyster mushrooms as it doesn't go well with the tamarind.
• ⅖ Cup coconut cream (100ml), mixed with 1 Chinese bowl of water. Alternatively grate ½ a coconut and mix it with 225 ml of water. You can also skim off the thicker top of full-fat coconut milk and use it in place of coconut cream.
• 1 T tamarind paste Mix it with ¼-1/2 Chinese bowl of water
• fish sauce to taste, or salt
• 2 T vegetable oil or to taste. Don't use olive oil! Canola or sunflower works (palm oil is the traditional choice in South East Asia)

Rempah (to be pounded together- cut all the ingredients, where possible, before pounding)

• 4 dried chillies (Cut to facilitate pounding) (Remove the seeds to make it less spicy) Don't touch your eyes after touching the dried chillies or you will cry
• 2 lemongrass stalks (white part/ base) Chop extra fine before pounding to make life easier for yourself
• 1 piece Turmeric Substitute with turmeric paste or 1 of these substitutes if you don't have fresh on hand
• 3 cloves garlic peeled
• 1 lice ginger Peel with the back of a spoon if you wish- i sometimes leave the skin on!