200 g (7 oz) pineapple flesh, cut into bite-sized pieces
8 salmon steaks, about 75 g (3 oz) each
steamed rice, to serve
2 garlic cloves
4 dried red chillies
1 teaspoon sea salt
1 teaspoon ground turmeric
4 cm (1 1/2 inch) length of trimmed lemon grass stalk, finely chopped
40 g (1 1/2 oz) shrimp paste
To make the spice paste, put all the ingredients in a food processor or blender and combine, adding a little water if needed.
Transfer the paste to a large saucepan and stir in the fish sauce, sugar, lemon grass stalks and 400 ml (14 fl oz) of the measurement water. Bring to the boil, then reduce the heat slightly and simmer, uncovered, for 8–10 minutes.
Mix together the lemon juice, tamarind paste and remaining water in a small bowl, then add to the pan with the pineapple and stir to mix well. Add the salmon steaks and simmer gently for 8–10 minutes or until the fish is cooked through.
Spoon into warm bowls and serve with steamed rice.