Authentic Thai Sour Curry

Sour Curry (gaeng som) is a tart, watery curry
which does not have coconut milk.
The broth is made sour with tamarind paste
and is salted with fish sauce.
There are a variety of vegetables which can be used.
Sour curry is usually made with ground fish and or shrimp.

Directions:
1.Soak the chilies in water until soft.
When soft, drain and slice into pieces.
2.Make the curry paste by smashing the chilies until a paste,
then adding the finger root, shallots and finally shrimp paste.
Pound until smooth in a stone mortar and pestle,
or use an electric blender.
3.Boil the water, and then add the curry paste.
Boil for about a minute, and add
the raw fish (with skin still on).
4.Boil the fish for about 3 minutes,
until the fish is white inside and soft.
Fish out the fish. Take the skin off and discard.
Pound the fish pieces into a paste with the mortar and pestle,
or blend in an electric blender until smooth.
Add the paste back into the boiling curry.
5.Add the Chinese turnip and boil for 10 minutes
until the turnip is soft and somewhat transparent.
6.Add the palm sugar, tamarind paste and fish sauce.
Make sure the turnip is cooked properly before you do this step.
7.Add the rest of the veggies and cook for a minute until soft.
Remove from heat and serve.