2 shallots, diced
1 clove garlic, diced
1 lemongrass stem, diced
One 1-inch piece fresh turmeric, sliced
Pinch dried chile flakes
1 tablespoon olive oil
1 pound eel, skin on, deboned and cut into 2-inch pieces
2 tablespoons olive oil
1/2 cup coconut milk
1 1/2 tablespoons Asian fish sauce
1/2 tablespoon palm sugar
Pinch saffron threads
1 spring onion, sliced
8 pink peppercorns, crushed
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