Sydney is inspiring me to create some amazing combinations and this one is incredible! The First Sydney Curry was made with lamb dumplings, but I know it would work with fish dumplings as well. I have never made fish dumplings before today so it was a complete experiment and one that has exceeded all taste bud magic x 1 billion. The curry paste: 1 large garlic clove or two teaspoons of minced or dried1 stalk of fresh lemongrass or two teaspoons minced or dried 1 tablespoon tamarind paste 10 ish kaffir lime leaves 10 ish curry leaves 1 heaped teaspoon … Continue reading Fish Dumplings & Tamarind Lemongrass Curry