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1
MAKE THE STOCK: Simmer the ingredients for the stock for at least 20 minutes. (Once the tamarind has been in the pot for a few minutes, use a spoon to break it up a bit.) Then, bring the heat up to a low boil and continue to cook until the stock is reduced to about 3 cups. Strain, pressing hard on the solids. The stock will be a bit muddy looking, due to the tamarind. That's okay. You won't notice that once it's used to make the sauce for the dish.
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2
MAKE THE CURRY: Use a heavy pot that is not too wide for this. (The stock should nearly cover the potatoes to cook.)
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3
Gently saute the shallots in the oil over medium heat, stirring occasionally. Once they begin to soften - 1 to 2 minutes - add the scallions, garlic and a tiny pinch of salt. Cook for another minute, stirring frequently.
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4
Add the curry powder and stir to coat. Cook for about a minute over medium low heat.
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5
Turn the heat down to low. Slowly add a bit of the stock. (You don't want all of the stock going up into steam right away.) Add the rest of stock and simmer very gently as you prepare the potatoes.
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6
Wash and cut the potatoes into quarters or sixths, depending on the size of the potato. You want good-sized chunks. There's no need to peel them if you handle them carefully once soft from cooking.
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7
Add as much water as is necessary to barely cover the potatoes. Turn heat up to medium and bring to a boil. Add the carrots and the soy sauce. Gently stir, reduce heat so the liquid is simmering briskly, and put a lid on the pot, slightly cocked to allow steam to escape. Turn the heat down to medium low.
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8
After about 10 minutes, check the potatoes. They should be tender but somewhat firm. Let them cook, covered, a few more minutes if they are not.
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9
Add the coconut milk and bring the sauce back up to a low boil. If the sauce seems too soupy for your taste, raise the heat and cook it down to the desired consistency, stirring gently every so often.
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10
A few minutes before you're ready to serve, add the fish and gently stir to submerge in the sauce. It should not take more than a minute or two, once the sauce returns to a low boil, for the fish to cook.
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11
When the fish has just turned white and flakes easily with a fork, add the lime juice and black pepper. Gently stir to mix into the sauce. Taste and check for salt, correcting if necessary.
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12
Serve in warmed soup plates over warmed rice. Garnish with cilantro leaves.
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13
Serve with a smile, and enjoy! ;o)
