---------- Recipe via Meal-Master (tm) v8.02
  Categories: Oriental, Curry, Fish, Main dish
       Yield: 6 servings
  10 1/2 oz Grated Coconut (unsweetened)
   2 1/4 lb Catfish fillet.
       3 T  Finely sliced lemongrass.
       1 T  Galanga, sliced thin.
       1 T  Kaffir lime rind, sliced.
       2 T  Cillantro roots.
       2 T  Krachai, finely sliced.
      20    Fresh very hot Thai chilli.
      20    Peppercorns
     1/2 t  Salt.
       4    Onions, medium size.
       8    Cloves of garlics.
       9    Dry red chilli, remove seeds
     1/2 t  Coliander seeds.
     1/2 t  Cumin.
       3    Mace.
       2    Cardamom
     1/2 t  Nutmeg.
       4    Kaffir lime leaves.
   1. Use the grated coconut to make 1-1/4 cups of coconut milk, by adding
   1/2 cup of very hot water, and working the mixture thouroughly and
   squeezing out the coconut milk. You may also substitute an equivalent
   amount of canned (unsweetened) coconut milk.
   2. Cut the catfish fillet into medium size cubes (about 2 x 2“).
   3. Discard seeds from the dry chilli, and soak in cold water for at least
   a half hour.
   4. Separate about 1/2 cup of ”cream“ from the coconut milk, and heat in a
   frying pan. Fry the catfish pieces in the coconut ”cream“ till just cooked
   and put aside.
   5. Put the following ingredients in a motar: salt, peppercorns, cumin,
   coriander seeds, mace, cardamon, nutmeg. Pound till well mixed into a fine
   pulp. Drain the dried chilli (discarding the water) and add to the paste
   in motar. Continue pounding till the chilli pieces are mixed in. Add
   lemongrass, galanga, kaffir lime rind, cillantro roots, krachai, and fresh
   Thai chilli. Continue pounding until it’s a fine well mixed paste. (NOTE:
   You may substitute with an equivalent amount of premade Thai ”Red Curry
   6. Take the above curry paste with the remaining coconutmilk, and
   fry over high heat till boiling. Lower heat to medium and continue frying,
   with stiring, till oil starts to form on top of the mixture. Add the
   cooked fish pieces and the coconut ”cream" mixture. Lower the heat to low,
   and gently cook till thouroughly heated. Adjust tastes with fish sauce and
   a little sugar (just to have a very slight sweet taste). Add several
   kaffir lime leaves and cooked for a little while longer.
   7. Remove to a serving platter and garnish with slices of fresh red chilli
   peppers. Serve with plain boiled white rice.