20 g Turmeric
10 g Cayenne pepper
50 g Shallots
30 g Garlic
30 g Candlenut
40 g Ginger, peeled
10 g Galangal
50 g lemongrass
30 g Kencur
10 g Coriander Powder
30 g Lemongrass, smashed and tied in a knot
3 Bay Leaves
3 Lime Leaves
300 g Thick Coconut Milk
7 g Salt
20 g Sugar
20 g Chicken Powder
5 g White Pepper Powder
7 g MSG
500 ml Water
1 kg Fish, any fish
7 g Salt
1 Lime
500 ml Cooking Oil
50 g Fried Shallots
20 g Leek
Garnish with spring onions and leek on the top and serve.