1 To make fish dumplings, mince trout and prawn meat in a mortar and pestle or food processor. In a mortar and pestle, pound ginger, coriander root, white peppercorns and 2 tsp sea salt into a rough paste. Add spices to fish mixture and pulse until incorporated. With slightly damp hands, roll slightly rounded tablespoonfuls into about 16 balls. Place on a tray and refrigerate about 30mins or until needed.

2 Meanwhile, make curry paste. Place all ingredients in a food processor and blend until smooth and bright green.

3 To make spice mix, wet coriander, cumin and mace. Drain, then dry roast in a heavy-based frypan over medium heat for 10-15mins. Place roasted spices and 1 tbsp sea salt in a food processor and grind to a fine powder. Stir into curry paste. Curry paste will keep in an airtight container in fridge for 4-6 days.

4 To make green curry, heat coconut oil in a saucepan over medium heat. Add curry paste and fry until fragrant. Stir in lime leaves and eggplant. Add fish sauce, palm sugar and coconut milk and bring to a boil. Check seasoning (mixture should be hot, salty and slightly sweet); adjust to taste if necessary. Add chillies, baby corn, snake beans and fish dumplings. Reduce heat to a simmer and cook for 5mins. Remove from heat and stir basil through. Serve with jasmine rice.