2 catfish (400 grams each)
2 cups coconut milk
10 young galangal slices
1/2 cup wild ginger,julienned
1/2 teaspoon sea salt
2 tablespoons fish sauce
3 kaffir lime leaves, torn
1 cup sweet basil leaves
1 cup coconut cream kaffir lime leaves, shredded wild ginger and red spur chili slices for garnish
5 dried spur chilies, seeded and soaked until tender
40 dried hot chilies
1 teaspoon sea salt
20 black peppercorns
1 tablespoon mature galangal, finely sliced
3 stalks lemongrass, sliced
1 teaspoon kaffir lime rind, finely sliced
25 cloves small garlic
3 teaspoons turmeric powder
1 teaspoon shrimp paste
1. To prepare curry paste: In a mortar, thoroughly pound both chilies and salt. Add the remaining ingredients and pound to a fine paste.
2. Clean the catfish and remove the guts. Clean again and cut crosswise into 1 inch slices.
3. Cook 1 cup of coconut milk in a pan until it starts to boil. Add all curry paste and cook until it is fragrant. Add the galangal. Gradually add the remaining coconut milk in order not to let the oil surface. Bring to a boil and add the fish. Do not stir. When it is done, add the wild ginger and stir slightly. Season to taste. It should be spicy and salty. Add the kaffir lime leaf, sweet basil leaves and coconut cream. Remove from the heat.
4. Ladle into a serving bowl. Garnish with kaffir lime leaves, wild ginger and spur chili slices and serve.