Fish Ball And Green Peppercorn Red Curry - cooking recipe

Ingredients

1 2/3 lbs firm white fish fillets, coarsely chopped
3 cloves garlic, quartered
2 tbsp soy sauce
2 tbsp cornstarch
2 tbsp finely chopped cilantro roots and stems
1 piece (3/4 inch) fresh ginger, grated
2 tsp peanut oil
1/3 cup red curry paste
2 cans (14 oz each) coconut milk
4 stems (2 inches each) pickled green peppercorns, drained and rinsed
2 tsp grated palm sugar or brown sugar
2 None fresh kaffir lime leaves, finely shredded
2 tsp fish sauce
1/2 cup canned baby corn, halved lengthwise
1 cup bean sprouts
1 None fresh long red chili pepper, thinly sliced
1/4 cup fresh cilantro leaves

Preparation

Blend or process fish, garlic, soy sauce, cornstarch, cilantro roots and stems, and ginger until mixture forms a paste. Roll level tablespoons of mixture into balls.
Cook oil and curry paste in large saucepan, stirring, until fragrant. Gradually stir in coconut milk; simmer, uncovered, 5 mins. Add fish balls, peppercorn stems, sugar, lime leaves, fish sauce and corn; cook, uncovered, about 5 mins or until fish balls are cooked through.
Serve curry sprinkled with bean sprouts, chili pepper and cilantro leaves.