For the marinade: Combine the lemongrass stems, garlic, chile, curry powder, turmeric, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl and mix.
Add the eel, stirring to coat well.
Heat a barbecue char grill plate to medium.
Add oil, cover, then set aside at cool room temperature for 20 minutes. Drain the eel well, reserving the marinade.
Cook the eel for 3 to 4 minutes on each side, brushing with the reserved marinade as it cooks. Remove the eel to a bowl and garnish with coriander (cilantro).
Serve with jasmine rice.