Marinate the fish with white vinegar, turmeric powder, salt and crushed black pepper. Rest the fish for at least 10 minutes to allow the flavors to soak into the fish.

Heat a pan on medium heat with vegetable oil and fry the fish till it is about ¾  cooked. Flip the fish halfway through cooking to ensure both sides are evely cooked. 

Set the fish aside to cool and save the oil for later.

In a blender or mortar and pestle, add the garlic, shallots, lemongrass, ginger, galangal, fresh turmeric, green bird’s eye chilies, and dried red chilies. 

Blend into a smooth paste with 2 tbsp water. Set aside the paste for frying later.

In a pan on medium heat, toast the shredded coconut. 

When shredded coconut has lightly browned, add the cumin seeds and black peppercorns. Toast until golden brown. 

Remove from heat and set aside to cool.

Once cooled, blend into a coarse powder and set aside for frying later.

In a pan on medium heat, pour the oil that was used to fry the fish. 

Add the blended spice paste to the pan with ½ tsp salt, fry until fragrant.

To the pan, add the dried tamarind slices, 125ml water and the fish curry powder. Mix well to combine.

Next, add the coconut milk, palm sugar, kaffir lime leaves, sliced turmeric leaf and the toasted coconut powder. Cook for another 2 minutes.