Fish-head Soup (Indonesian Sop Kepala Ikan)

Spice Paste
7 red chillies, seeded and slcied
6 shallots, peeled and chopped
3 cloves garlic, peeled and chopped
5cm (2in) ginger, peeled and chopped
4 cm (1 1/2in) fresh turmeric, peeled and sliced
(or 2 t. turmeric powder)
1 T. oil1 liter (4 cups) water
1 t. salt
3 stem lemon grass, bruised
5 kaffir lime leaves (if dried ones are used doube or triple the amount.)
500g (1 lb.) snapper heads, cleaned and well rinsed
(or you may use other parts of a firm white fish if "head" isn't your choice.)
1 T. fried shallots (can be shop-bought)

to make the spice paste, grind or blend all ingredients except the oil, then saute in oil for 2-3 minutes. add water, salt, lemon grass and lime leaves and bring to the boil. put in the fish heads, return to the boil and them simmer, uncovered, until the fish heads are cooked. serve garnished with fried shallots.