Cuisine
Time
30 mins mins
Servings
4 people people
Into a blender add a handful of the dry red chillies (soaked ) along with the chopped fresh red chillies, chopped galangal, one chopped bird’s eye chilli, two lemongrass ( bashed and chopped), 6 kaffir lime leaves (cut off the stalk and roughly chopped), a handful of candlenuts and 2 tsp belachan. Blend all ingredients to a smooth texture. Then pound in a pestle and mortar to get a smooth paste.
Set the curry paste to the side and pop the prawns and de-skinned, chopped mackerel into the blitzer. Add 2 eggs, the coconut milk, coriander powder and sugar and salt and blitz. Take the white fish and chop into chunks. Add that to the mixture and stir through.
Pan fry the curry paste with oil until it becomes a thick sambal sauce. Now mix the chilli paste with the fish mixture
Lay the paste into the banana leaves. Roll up the leaves and skewer them closed.
