For the curry:
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 pinch freshly grated nutmeg
6 cloves garlic, chopped
5 shallots, chopped
1 large bunch coriander, chopped, plus extra for garnishing
8 green chillies, seeded and chopped
41/2 ounces galangal, chopped
2 stalks lemongrass, outer leaves removed, inner stalks chopped
4 kaffir lime leaves, chopped
2 tablespoons Thai shrimp paste
1 lime, juiced
2 tablespoons sunflower oil
2 cups vegetable stock
4 thick, skinless, boneless cod fillets, approximately 7 ounces each Salt Freshly ground black pepper
For the rice: 1 tablespoon sunflower oil
1 cup basmati rice, rinsed in several changes of water, then drained
3 cups water
1/2 teaspoon salt
1 large carrot, peeled and finely diced
41/2 ounces green beans, chopped
