Hot and Sour Curry with Shrimps (Kang Som Goong Pak Roum)

8-10 medium sized shrimps, cleaned, peeled and deveined200 grams fish fillet (any meaty white fish)4 tbsp hot and sour curry paste5 tbsp of tamarind juice3 tbsp of fish sauce1 tsp of palm sugarLemon juiceFresh vegetable such as Chinese Radish, Yard long beans, Chinese Cabbages etc. or any as you like.Cleaned, peeled and deveined Shrimps.Cleaned fresh vegetable and cut into 1-inch pieces.Put the fish fillet in a boiling water and wait until it cooked. Then take out (debone, if necessary), and crush the cooked fish in a mortar with hot and sour curry paste until mixed well. Remove and set aside.Heat water in a pot, wait until boiling. Add the hot and sour curry paste and season with fish sauce, tamarind juice and sugar till tasteful.Add fresh vegetable. When the soup boiling, add Shrimps and remove from heat. Add lemon juice as desired taste. Transfer to a serving bowl, and serve with hot steamed rice.