咖喱鱼Fish Curry

将香料酱B与罗望子汁混合搅拌，备用。In a mixing bowl, mix the spicepaste ingredients with the sieved tamarind juice, set aside.

可以先稍微煎香鱼片以去除鱼腥味。Lightly pan-fry the fish slices if wished. This removes any fishy smell.

加热油爆香材料A，直到洋葱变成褐色Heat oil, sauté ingredients A until onions are browned.

加入香料酱B拌炒，盖上锅盖焖5分钟，偶尔打开搅拌以防止烧焦。Add spicepaste B and stir, cover with a lid and cook for 5 minutes, stirring occasionally to prevent burning.

当闻到香气，可以加入材料C煮至蔬菜快熟，加入鱼片和椰浆。如果喜欢较稀的咖喱汁，可以加多一些水。Once fragrant add ingredients C, cooking till vegetables are almost tender, add fish slices and coconut milk. Add more water if prefer a thinner curry gravy.

咖喱煮沸后下盐调味，熄火。Season to taste with salt and once curry comes to a boil, turn off heat.

盛出，表面铺多多芫荽叶作装饰。Garnish with lots of coriander leaves before serving.