---------- Recipe via Meal-Master (tm) v8.02
  Categories: Oriental, Asian, Fish
       Yield: 4 servings
       3    Dried Numex Chiles,
            Stems and seeds removed
       1 tb Lemongrass minced
       3    Cloves of Garlic
       2 md Shallots
       4    Dried Asian Chiles, See Note
       4    Kaffir lime leaves, See Note
       3    Galangal Root thinly sliced,
            Substitute Ginger
            Pinch of Tumeric
     1/2 c  Water
       4    8 oz Catfish fillets
       2 tb Vegetable Oil
       1 c  Coconut Milk
       1 t  Salt
       2 t  Sugar
       4    Kaffir Lime leaves
            Very finely julienned
   Note:Asian chiles, such as santaka or japones.
   Note:Kaffir limes leaves may be purchased in an asian market.
   Note:Galangal root is available in asian markets.
   Soak the New Mexican chiles in water to soften; remove and drain. Place
   all the paste ingredients in a blender or food processor and puree until
   smooth. Pan fry the catfish in the oil over high heat until firm, but
   not browned, turning once. Using a separate pan, cook the paste over
   medium heat for about 2 minutes, stirring constantly, until the aroma is
   released. Add the coconut milk, salt, and sugar. Add the fish to the
   sauce and cook 5 more minutes. If the paste is too thick, add more water
   until the desired consistency is achieved. Serve with Jasmine rice and
   the Kaffir lime leaves .
   Heat scale medium.