Prepare the catfish: Cut the catfish into bite-sized pieces. Sprinkle with salt and gently rub to remove the slime. Rinse thoroughly with clean water and drain.

Prepare the pickled bamboo shoots: Rinse the pickled bamboo shoots well and drain.

Cooking: In a pot over medium heat, add water and the prepared curry paste. Stir to dissolve the paste and bring to a boil.

Add the catfish (do not stir to avoid making the broth fishy).

Add the pickled bamboo shoots. Season with seasoning powder, tamarind paste, salt, palm sugar, and lime juice. Let the catfish cook through. Taste and adjust seasoning as desired.

Turn off the heat and ladle into bowls. Serve hot with steamed rice.