Boil water in a pot and add lemon grass & tamarind peel. Mix the curry powder and ISR into apaste before adding into the pot.
Reduce heat, cover the pot and simmer for 5 minutes.
Add the mashed sardine into the pot and stir. Add anchovy stock cube, stir until dissolved.
Let the sauce simmer for 5 minutes before adding coconut milk.
Stir well, taste and add seasoning if necessary.
The gravy must not be too thick nor too thin.
Notes
* Sardines can be substituted with any preferred fish. Boiled fish, set aside the fish broth to be used as a stock. Mashed fish meat, make sure there are no fish bones.