Start with making a curry paste, in a food blender add 4 peeled shallots, 1 deseeded tomato, 2 red chillis, chopped galangal, 2 chopped lemongrass, 3 peeled garlic cloves, then pulse with a few drops of oil until the vegetables breakdown. Next add 1 tsp of coriander seed and 1 tsp of turmeric powder and pulse until you get a smooth curry paste.
4. For the tilapia I recommend getting your fish monger to remove the fillets from the fish. If your comfortable taking them off yourself then great. When you have 2 fillets next remove all the pin bones of the fish and lightly score the skin taking care not to slice too deep. When ready set the fillets aside as we will cook these at the last minute.
. Now all components are ready we can now cook the fish. Season the fish with salt and pepper, then in a pan add some oil and turn up to a high heat. When the pan is hot add the fish fillets skin side down then add some small pieces of butter to help the skin crisp up. Fry the fish skin side down for around 6-8 minutes, then turn the fish over and fry for a further 1 minute. Baste the fish with butter and allow to rest for around 10 minutes off the heat.