Grind the dried shrimps in a blender, food
processor or with a mortar and pestle until fine. Heat the oil in a
small saucepan and stir-fry the shallots, garlic and chili powder over
low heat for about 2 minutes or until softened.
Then add the turmeric powder, dried
shrimps and dried shrimp paste. Stir-fry until fragrant.
This should take another 2 minutes.
Add the tomatoes and water. Let the
mixture simmer over medium heat, stirring occasionally until the
tomatoes start to soften.
Stir-in the fish sauce, sugar and salt.
Cover the saucepan and simmer for 7-10 minutes.