Have the fish cleaned and prepared at the market. Rinse thoroughly and pat dry. Heat oil in a pan until hot, then fry the fish. If you like it crispy, fry a bit longer. I like it crispy on the outside and tender inside. Once golden and crispy, remove and set aside.

Boil the tamarind and strain to get the juice. Bring the broth to a boil, add the sour curry paste, and once it comes to a rolling boil, add the seasonings: palm sugar, fish sauce, salt, and tamarind juice. Taste and adjust the flavor as you like.

Wash and cut the vegetables. Add the vegetables that take longer to cook—carrot, daikon radish, and long beans—to the curry and simmer until tender. Add the napa cabbage, water mimosa, and fried fish pieces. Ladle the soup and vegetables into a serving bowl. Ready to serve.