Step 1

For the Khmer curry paste, place all ingredients and ¼ cup (60ml) water in a food processor and whiz to a paste. (The paste will keep, covered and chilled, for up to 1 week or frozen for up to 3 months.)

Step 2

For the tamarind sauce, combine tamarind and 1 cup (250ml) water in a saucepan over medium heat and bring to the boil. Reduce heat to low, add eschalot, garlic and palm sugar, and simmer, stirring occasionally, for 3 minutes or until sugar has dissolved and eschalot has softened slightly. Transfer tamarind sauce to a bowl and top with peanuts. Set aside.

Step 3

To make the curry, heat oil in a saucepan over medium-high heat. Add Khmer curry paste and cook, stirring, for 4 minutes or until fragrant and beginning to darken. Increase heat to high and add fish and 600ml water. Bring to the boil, then reduce heat to a simmer and cook, gently swirling the pan occasionally, for 4-5 minutes or until fish is just cooked through.

Step 4

Remove half the fish with a slotted spoon and, using a mortar and pestle, pound with the shrimp paste until well combined. Return shrimp paste mixture to curry and add coconut milk, palm sugar and 1 tsp salt flakes. Simmer, stirring occasionally, for 3 minutes or until ingredients are well combined and warmed through.

Step 5

Divide rice noodles among serving bowls. Pour the hot fish curry over the noodles, top with daikon, snake beans, cucumber and herbs, then add a dollop of the tamarind sauce. Serve with extra sliced chilli and lime wedges.