Flathead Curry

INGREDIENTS

6 birdseye chillies
1/2 teaspoon black peppercorns
1 small onion; chopped
1 tablespoon chopped lemon grass
2 cloves garlic
1/2 teaspoon paprika
1 tablespoon fish sauce
2 cups chicken stock
1 kg flathead fillets
1/2 cup coconut milk
1 tablespoon cumin
1 small spanish onion
1/3 cup corriander leaves

METHOD

Process together chillies, peppercorns, cumin, spanish onion, lemon grass, corriander, garlic, fish sauce & corriander till smooth paste. In heavy based pan add oil & saute onion till soft. Add paste; stir till fragrant then add stock. Bring to boil; add fish, cover and simmer till cooked. Stir in coconut milk, simmer further 1 minute uncovered. Serve.