500 g firm white fish, cut into 3 by 2 inch pieces
Combine the salad ingredients in a large bowl and toss to combine. Refrigerate until needed.
Place curry powder, turmeric and coconut cream, together in a bowl, stir until combined. Add fish pieces and marinate for 30 minutes.
In a medium saucepan combine stock/water, garlic, ginger, shallots, lemongrass, brown sugar and fish sauce. Place over a medium heat and bring to the boil, reduce heat to low and simmer for 30 minutes.
Remove from heat and strain through a sieve, discard solids. Return the stock to the saucepan and bring back to boil, add the fish and marinade, reduce heat to low and poach the fish for 6 to 8 minutes, or until curry has lightly thickened and fish is cooked through.
Season to taste with salt.
Serving suggestion: Serve with the salad and steamed rice.