6 birdseye chillies, seeded
1/2 teaspoon black peppercorns
1 tablespoon ground cumin
1 small (100g) Spanish onion, chopped
1 tablespoon chopped fresh lemon grass
2 cloves garlic, peeled
1/2 teaspoon paprika
1 tablespoon fish sauce
1/4 cup chopped fresh coriander leaves
1 medium (150g) onion, chopped
500ml (2 cups) vegetable stock
250g fresh or frozen broad beans, peeled
1kg firm white fish fillets, chopped
125ml (1/2 cup) light coconut milk

Blend or process chillies, peppercorns, cumin, Spanish onion, lemon grass, garlic, paprika, sauce and coriander until almost smooth. In heated non-stick pan, cook onion, stirring, until soft.

Add chilli paste; stir until fragrant. Add stock, bring to boil; add broad beans and fish; cook, stirring, about 3 minutes or until fish is just cooked through.

Stir in coconut milk; simmer, uncovered, until hot.