Pound into a paste the onions, garlic, ginger, chili peppers, tumeric, salt and shrimp. Heat the oil in the wok. Saute the mixture for 5 minutes and then stir in the beans. Saute 2 minutes. Blend in the water and tamarind (or lemon juice+plum jam). Cook over low heat for 5 minutes. Carefully place the fish filets in the sauce. Cover and cook on Low until fish flakes with a fork. Remove immediately and serve on a bed of rice. A good compliment to any of these curry dishes and pretty to boot..is fresh pineapple and blueberries mixed with some melon balls and served on a bed of ice.. Thai Ikan Masak Asam