Ingredients:

300 grams fish

1 ½ cups pickled bamboo shoots

¼ cup tamarind juice

1 tablespoon palm sugar

¼ cup lime juice

1 tablespoon fish sauce

3-4 cups water

Curry Paste:in a mortar with pestle, pound all ingredients together until smooth.

5 yellow chilies, roughly chopped

20 large dried chilies, seeded, soaked and chopped

1 teaspoon salt

6 shallots, thinly sliced

10 cloves garlic, thinly sliced

1 teaspoon chopped galangal

1 tablespoon chopped turmeric

15 peppercorns

1tablespoon shrimp paste

Methods:

1. Remove the scales and gut the fish. Clean thoroughly and pat dry. Cut the fish into 1 ½ inch thick slices.
2. Wash the pickled bamboo shoots and drain. Bring water to a boil, add the pickled bamboo shoots and boil for 5 minutes and then remove from the stove. This helps to take out the acidic taste of the pickled bamboo shoots.
3. Bring water to boil and add the curry paste in, stir well. Once boiling, add bamboo shoots and cook for 3 minutes, then season to taste with fish sauce, tamarind juice and sugar.
4. When the curry comes to boil again, add fish, piece by piece slowly and do not stir. Add the lime juice. When the fish is cooked, turn off the heat and remove.

Serves in a bowl with steam rice.