Cut open chili peppers and pit them. Coarsely chop the chilies, onions and spring onions. Blend scallions, chilies, onion, lemongrass, garlic, coriander root, half the amount of peppercorns, coriander leaves, coriander powder, lime zest, cumin, shrimp turmeric, paste, salt and oil (1) in a hand blender until smooth.
Heat oil (2) in a saucepan. Add half the amount of curry paste, stir-fry for about 30 seconds. Add lemon leaves, coconut milk, galangal and fish sauce.
Add fish cubes and gently simmer without lid for 1500 cmin until fish is cooked through and sauce is creamy.
Add the remaining coriander leaves.
The fish curry is even more delicious if prepared the day before.
Keep covered in the ice box. Green chilies are usually more moderate than the red ones. If you like it hotter, just don’t pit the chilies. You can keep the remaining curry paste in an airtight container in the ice chest for up to two weeks, or in the freezer for up to two months.
Tip: Always use organic lemons for cooking, if possible!
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