Finely chop or grind the ginger, chilli, garlic and salt into a paste. Heat a wok over medium heat and fry the paste and onion in vegetable oil until softened and caramelized (4 minutes).
Add fish sauce, tamarind and palm sugar, then reduce to a syrup consistency. Pour in 400ml of coconut milk, stir then remove from the heat. Add 8 sprays of Indian Curry Masala and puree, or blitz the sauce at high speed in a blender to form a smooth sauce.
Taste for seasoning and add more Indian Curry Masala to taste, if desired.
Pan fry seafood for 3 minutes in a hot pan, add sauce and simmer slowly for 2 minutes.
To serve, garnish with sliced green onion, chilli and fresh coriander leaves. Serve with steamed basmati rice.
