red snapper fillet
10 cloves of shallots
5 cloves of garlic
5g ginger
5g turmeric
3 red large chilies
5 g candlenuts
2 bay leaves
1 lemongrass
25 g tamarind paste
1 tsp salt
100 ml coconut milk
cooking oil
300 ml water
180 g rice
Prepare the curry sauce onto a serving plate, and place the fish gently onto the bed of curry sauce and serve with warm rice.