for 4 person

Curry mixture

2 tbsp	coriander seeds
1 tbsp	cumin
1	bay leaf
1 tsp	chilli flakes
½ tsp	black pepper
4	cardamom pod, remove and use only the seeds
2	clove
1	star anise
½ tsp	cinnamon
1 tbsp	turmeric

Wok

	oil for frying
600 g	Royal cod fillet, broken into pieces
1	broccoli, cut into florets
140 g	bamboo shoots
2 ½ dl	coconut milk
2 dl	vegetable bouillon
2	lime leaf (Citrus hystrix) (Thai Kit)
1 bunch	coriander, torn into pieces

How it's done

Curry mixture

Without using any oil, gently toast the coriander seeds and all other ingredients up to and including the star anise in a wok or wide-bottomed frying pan over a very low heat, allow to cool, grind finely in a food processor, stir in the cinnamon and turmeric.

Wok

Heat the oil in the same pan. Brown the fish in batches for approx. 3 mins., remove from the pan. Stir fry the broccoli and beansprouts for approx. 2 mins. Add the curry mixture and continue to cook for approx. 2 mins. Pour in the coconut milk and stock, bring to the boil. Add the kaffir lime leaves, cook over a medium heat for approx. 15 mins. Return the fish to the pan and allow to infuse for approx. 5 mins. on a low heat. Scatter the coriander over the top.

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