Make a paste from the garlic and the ginger root with a little bit of water (best in a hand mixer). Stir the paste well with the cayenne pepper, the turmeric and about 300 ml of water. Do the whole until the liquid is a little reduced and the quantity thickens slightly.
Add the coconut cream, salt and tamarind paste and let it bubble up.
Stir well while doing this!
Now reduce the temperature.
Add the “sea creature” and steam until tender in the sauce.
Serve with long grain rice and steamed broccoli.