Use a food processor to blend the ginger,
garlic, onion, turmeric and chili powder until a smooth paste. Heat a
wok with some oil and add the blended paste stirring into the oil. Cook
gently over lower heat for about 10 minutes. Add water if necessary to
avoid the mixture from burning. When paste is cooked, add the por and
simmer in its own juice until tender. Add the lemon grass, tamarind
juice and fish sauce, stirring well. Cook until the curry is quite dry
and the oil separates from the gravy.
If you prefer
the curry to be hotter, just add extra chili powder. Serve hot with
steamed white rice.