HEAT the oil in a large frying pan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the shrimp paste and cook for 30 seconds, stirring constantly to dissolve. ADD the garlic, turmeric, cumin and coriander and cook for 1 minutes, stirring. ADD the tomatoes and cook for 2 minutes, stirring regularly. ADD the coconut milk, water, zucchini, salt and brown sugar, bring to the boil, then reduce the heat to medium and simmer for 15 minutes, uncovered. WHILE the curry simmers, cook the rice. ADD the sambal oelek and tamarind puree to the curry and stir to combine, then add the fish pieces. COOK for a further 6 minutes, uncovered, until the fish is just cooked. SERVE the curry with rice.
Variation: Replace the fish with shrimp (prawns), scallops or chicken.
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