Step 2

For the Basmati Rice, place rice in a sieve and rinse under running water until the water runs clear.

Step 3

Place into a saucepan with water and salt and bring to the boil. Boil until water evaporates then reduce the heat to low, cover with a lid and cook for 10 minutes. Remove from the heat.

Step 4

Place the ghee, cumin seeds and cardamom pods in a small saucepan over medium heat until spices sizzle. Pour over the cooked rice then fluff through with a fork. Cover and set aside.

Step 5

For the Fish Curry, place coriander stems, ginger, garlic, chillies, turmeric, belacan, tamarind, galangal and cardamom into a small food processor and pulse to a paste.

Step 6

Place oil into a medium saucepan over medium high heat and when hot, add the paste and cook for a few minutes.

Step 7

Add lemongrass, cinnamon and star anise and cook down for a further 3-4 minutes.

Step 8

Add coconut cream and milk, palm sugar, fish sauce and soy sauce and cook for approximately 6-10 minutes until sauce is fragrant and thickened.

Step 9

To cook the fish, heat a large frypan over medium heat. Season the fish and place into the pan, skin side down, and cook until flesh is cooked just over half way through, about 5-6 minutes. Flip over and cook for 1-2 minutes or until just opaque. Remove from the pan and set aside in a warm place to rest.

Step 10

For the Curry Leaves, heat the oil in a medium saucepan to 180 o

Step 11

Add the curry leaves (taking care as the oil will splatter) and cook until just translucent, about 1 minute. Remove from the oil and set aside on paper towel to drain and crisp.

Step 12

To serve, spoon curry sauce into serving bowls. Place a portion of coral trout into the centre of each bowl. Spoon coconut cream over the sauce. Garnish with crispy curry leaves, chilli, cucumber, coriander leaves and a drizzle of coconut cream. Season with salt and serve with cumin rice on the side.