Boil the seafood until turned bright orange. Reserve a cup of the water (for later usage) before straining the seafood and set aside.
In a blender, blend soaked dried chillies, onions, ginger, garlic and water until a smooth paste is formed.
In a large pan, heat up oil and stir fry the chilli paste until the oil separates.
Then add in the fish curry powder, fish sauce, oyster sauce, tamarind paste, sugar, crushed lemongrass stalks, lemon juice, curry leaves. Mix until well-combined.
Stir in the seafood stock and let it cook until it comes to a boil.
Pour in the boiled seafood and vegetables. Mix until all are well-coated with the gravy.
Serve immediately. You can enjoy just as it is or serve with bread or rice (great with the gravy).
