Ingredients:
4 tbsp groundnut oil
3 large, dried, green chillies, soaked to soften
1 cinnamon stick, broken into pieces
1/2 tsp freshly-grated nutmeg
2 whole star anise
5 cardamom pods
1 stalk of lemongrass
2 tsp coriander leaves, finely chopped
4 cloves garlic (Elephant garlic is traditional)
2 medium shallots, finely chopped
1 tbsp finely-grated galangal
1 tbsp finely-grated ginger
250ml water
2 tsp shrimp paste
1 tsp ground turmeric
360ml coconut milk
60ml tamarind paste
2 tbsp palm sugar (or golden caster sugar)
2 tbsp fish sauce
1 tsp salt
1kg red snapper fillets, chopped
1 small aubergine (eggplant), cubed
115g green beans, julienned
6 red birds' eye chillies, sliced into thin rounds
Method:
In a blender, combine 1 tbsp groundnut oil along with the green chillies, cinnamon, nutmeg, star anise, cardamom, lemongrass, coriander, garlic, shallot, galangal, ginger, water, shrimp paste and turmeric. Process until you have a smooth paste.
Heat the remaining oil in a wok and when hot stir in the spice paste. Stir-fry for 2 minutes then add the coconut milk. Bring to a simmer and cook for 3 minutes then add the tamarind paste, sugar, fish sauce and salt. Bring back to a simmer and cook for 4 minutes more.
Now add the fish, aubergine pieces and green beans. Bring back to a simmer, cover with a lid and cook gently for about 8 minutes, or until the fish is tender.
Serve hot, on a bed of rice. Garnish with the sliced birds' eye chillies.
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