• 4 tablespoons vegetable oil

• 3 tablespoons tamarind pulp, soaked in 250 ml/8 fl oz boiling water for 10 minutes

• 2 tomatoes, quartered

• 2 baby aubergines, quartered

• 2 large red chilies, quartered lengthways and deseeded

• 1 tablespoon soft brown sugar

• 1/2 teaspoon salt

• 625 g/1 1/4 lb skinless haddock or halibut, cut into 5 cm/2 inch pieces

• boiled rice, to serve

Spice paste:

• 5 small dried chilies soaked in cold water for 10 minutes, then deseeded and chopped

• 8 shallots, chopped

• 3 lemon grass stalks, chopped

• 2 fresh red chilies, deseeded and chopped

• 2.5 cm/1 inch piece of fresh galangal, chopped

• 2 teaspoons dried shrimp paste

• 1 teaspoon turmeric

• 5 candlenuts or macadamia nuts (optional)

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Method:

1. First, make the spice paste. Put the dried chilies, shallots, lemon grass, red chilies, galangal, shrimp paste, turmeric and candlenuts or macadamia nuts, if using, in a food processor or blender and process to a thick paste.

2. Heat the oil in a large saucepan. Add the spice paste and fry over a gentle heat, stirring constantly, for about 5 minutes until softened.

3. Strain the tamarind pulp through a sieve, pressing it against the sieve to extract as much tamarind flavor as possible.

4. Discard the pulp and add the strained tamarind liquid to the pan, together with the tomatoes, aubergines and chilies.

5. Bring to the boil, then reduce the heat, cover and simmer gently for 12 minutes. 

6. Add the sugar, salt and fish to the pan and stir gently to coat the fish in the sauce.

7. Cover and cook the curry over a gentle heat for a further 7 minutes, or until the fish is cooked through.

8. Taste and adjust the seasoning if necessary. Serve the curry hot with plain boiled rice.