Grind all of the above into a paste and keep aside.

1. Defrost 500g of Karana ground meat overnight in chilled refrigerator.
2. Place Karana ground meat, red curry paste, kaffir lime leaf and celery into a large bowl.
3. Mix well so the paste is well mixed into the mince.
4. Create balls first and then press into flat round shapes with your hands (around 25-30g balls).
5. Pan fry until the ‘fish’ cake turns golden on both sides.
6. Enjoy as is or with any sweet and sour sauce.