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1
Heat vegetable oil in a heavy pot over medium heat; bloom garlic and turmeric together for 90 seconds until fragrant.
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2
Add tamarind paste and fish sauce, stir to combine, simmer for 2 minutes to meld flavours.
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3
Pour in coconut milk, bring to a gentle simmer, then season with additional fish sauce to taste.
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4
Slide fish fillets into broth, poach for 4 minutes until just opaque at the thickest point.
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5
Add pineapple chunks and okra, simmer for 5 minutes until okra is tender-crisp.
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6
Garnish with split chillies and serve in wide bowls with plenty of broth.
