Soaked the dried chillies in hot water for 30 minutes, remove the seeds. Prepare all ingredients. Finely chop the spice ingredients and put it in your food processor to make a paste.
This is the fish paste I use. Ready to use from supermarket.
Remove the meat from the bones/skin. Original recipe calls for 300 gr fish meat. But in the end I use 500 gr nett. Roughly chop. Set aside.
Mix the spice paste from step one with 1 tbsp of coriander seeds powder and 1 tbsp of curry powder. Add salt and sugar
Add fish paste and 3 eggs. Stir well until combined. After that add in rice flour and corn flour. Mix well, add coconut milk and 3 tbsp of oil.
Add in the chopped fish meat and lastly, add the finely chopped kaffir lime leaves
Wrapping time: use the clean banana leaves (wash and soaked in hot water to soften the leaves). Add 3-4 tbsp of the mixture to banana leaves, secure both sides with toothpicks
You also can use an oven-safe pan layered with banana leaves at the bottom. Cover with another banana leaves on top.
Baked in preheated oven at 200 degree celcius for about 20 minutes (top and bottom heat)
Ready to serve. Yummy!
