Prep time	15 minutes
Cook time	1 hour
TOTAL	About 1.5 hours

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Ingredients:

• Coriander seeds 1 tsp
• Fennel seeds 1 tsp
• Cumin seeds 1 tsp
• White peppercorns 1/2 tsp
• Green chilli padi 15 
• Green chilli 3
• Thai Basil leaves 15 g
• Spinach 50 g
• Lemongrass bottoms 45 g Finely chopped
• Coriander Roots 10 g
• Coriander Stems 10 g
• Coriander leaves 30 g
• Galangal 15 g
• Shallots 3 tbs Finely chopped
• Garlic 2 tbs Finely chopped
• Belacan 1 tsp Toasted
• Thick coconut milk 200 ml
• Fish stock 300 ml
• Fish steaks 2 pieces About one inch thick, 300-400 g each

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1. Toast all whole spices and ground to a fine powder.
2. Blend the rest of the curry-paste ingredients with a little bit of water until smooth. 
3. Add in pounded spices and blend again until smooth. Keep half away. 
4. Cook coconut milk in a medium-high heated pan until the coconut milk splits. This will take about 10 – 15 minutes. It’s okay if it browns a little. Just don’t burn it. Make sure to constantly stir. 
5. Add in half of the curry paste and mix with the coconut milk. Cook out the spices and herbs for about 5 minutes. 
6. Add in the fish stock and mix well until everything is fully combined. Bring to a boil and then reduce the heat to low and simmer for about 20 minutes.
7. Add in fish and gently poach for 12-15 minutes, or until the fish is cooked through. Don’t forget to cover fish with a lid. 
8. Serve immediately or take out fish from curry if not and gently reheat later when needed.

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Tips and Tricks:

• If you cannot get it to a fine powder, just buy and use the powdered spices. You save time but will lose a little bit on flavour.
• Changed the stock to chicken stock if you desire to make this a chicken curry.
• For a simple fish stock, bring to a boil 300ml of water with 100g of anchovies and simmer for about 20 minutes.
• Throw your lemongrass tops and galangal peelings into the Fish stock and simmer for about 10-15 minutes for some added flavour. The same goes with any extra coriander stems or basil stems. Let’s not let them go to waste! 
• Salt your fish and let it sit for about 5 – 10 minutes (depending on how thick it is) before adding it into the curry. 

Serving Suggestions:

• Over white rice