Step 1

Mix the chilli powder, paprika, coriander powder, cumin powder and turmeric with about 1/3 cup water until smooth. Set aside.

Step 2

Using a food processor or stick blender, blend together the onion, garlic, ginger, lemongrass, shrimp paste into a smooth paste. Set aside.

Step 3

Heat the oil in a wok or large saucepan over a moderate heat until hot.Add the curry leaves and let them splutter briefly before adding the curry paste. Cook this gently for about 4-5 minutes (be careful to not have the pan too hot as you'll burn the spices).

Step 4

Add the onion paste and stir well.Stir in the cinnamon and star anise. Cook this paste gently for another 5 minutes. You should have a nice separation of oil around the paste.

Step 5

Pour in the stock, tamarind, lime leaves, galangal and lemongrass stalks and bring to a simmer. Gently simmer the sauce for 10 minutes - a gentle bubble of a simmer.

Step 6

Pour in the coconut milk and stir well.Gently slide in the fish followed by the tofu. Let this cook for 4-5 minutes until the fish is cooked through.

Step 7

Remove from the heat and carefully stir in the beans and tomatoes. Serve hot!

Step 8

I like to serve mine with jasmine rice to help soak up the plentiful sauce, but you can also serve with Malaysian roti breads - you can find those in the frozen section of most Asian supermarkets.