Pan fried fish curry recipe

4 dried red chilies
4 oz shallots
3 chopped garlic cloves
4 coriander roots
2 finely sliced lemon grass stalks, with outer layer removed and white part only
2 teaspoons grated lime zest
1/2 coarsely chopped teaspoon green peppercorns
4 fl oz vegetable oil
4 skinless snapper fillets
4 fl oz coconut milk
1 tablespoon Thai fish sauce
4 finely shredded kaffir lime leaves
2 1/2 tablespoons lime juice

In a bowl of boiling water, soak chilies for 13 minutes. Drain and coarsely chop.
Add chilies, shallots, garlic, coriander, lemon grass, lime zest, peppercorns and 1 1/2 tablespoon of oil in a food processor or an electronic blender.
Puree until form a smooth paste.
Spread paste over snapper fillet.
Heat remaining oil in a pan.
Cook snapper fillets for 6 minutes.
Stir in coconut milk, fish sauce, lime leaves and lime juice and simmer for 2-3 minutes.
Serve immediately with aromatic rice.