For the curry:
Lightly toast all spices in a frying pan over medium heat to release their full flavor. Cool and then add curry leaves and cayenne. Now grind everything together in a mortar to a fine powder.
Cut fish into pleasing pieces. Bring clear soup to a boil in a saucepan. Pour in finely chopped garlic and the onion.
Add curry and stir everything together well. Let it boil again and season with salt. If you like you can add coconut milk and/or fish sauce. Simmer for about 10-15 minutes on low heat. Add the fish and let it simmer for another time. Turn off the stove. Let curry stand for 15-20 min until fish is cooked.
Serve with long grain rice as a side dish.
Tip: Stock up on high-quality spices – it pays off!