2 ¼ pounds basa fish fillets
2 tbsp Cock Brand tamarind paste, soaked in 7/8 cup water
1 onion, quartered
½ inch Coconut Tree Brand frozen galangal, sliced
2 garlic gloves, peeled
1-2 Coconut Tree Brand frozen red chilli, seeded
1 tsp ground coriander
1 tsp ground turmeric
½ tsp ground fennel seed
1 tbsp dark brown sugar
6-7 tbsp oil
7/8 cup Aroy D Brand coconut milk
3 tsp salt
2 tsp ground black pepper
Fresh chilli shreds, to garnish

1. Rinse the basa fish fillet in cold water and dry them well on paper towels. Put into a shallow dish and sprinkle with a little salt.
2. Strain the tamarind paste and pour the juice over the basa fish fillets. Set aside for 30 minutes.
3. Grind the onion, galangal, garlic and chilli to a paste in a food processor or with a mortar and pestle. Add the ground coriander, turmeric, fennel seeds and sugar.
4. Heat half of the oil in a frying pan. Drain the basa fish fillets and fry for 5 minutes, or until cooked. Set aside.
5. Wipe out the pan and heat the remaining oil. Fry the spice paste stirring constantly, until it gives off a spicy aroma. Do not let it brown. Add the coconut milk and simmer gently for a few minutes. Add the fish fillets and gently heat through.
6. Taste for seasoning and serve sprinkled with shredded chilli.