Tamarind Fish Curry with Pineapple Sambal

I sometimes serve this curry with steamed jasmine rice that has loads of finely shredded fresh herbs added to it. The best leaves to use are turmeric, Vietnamese mint, Asian or lemon basil, coriander and makrut lime. I also add fine shreds of torch ginger or pink ginger blossom when I can get hold of them. The rice complements the tangy flavours of the curry sauce perfectly and the pineapple sambal balances the sourness of the tamarind.