Whole Snapper Roasted with Curry Flavours

Ingredients

• 1 large (about 3.4kg) snapper, cleaned and scaled (see note)
• Lime wedges (optional) and steamed rice (optional), to serve
• Curry paste
• 4 garlic cloves, coarsely chopped
• 3 long red chillies, seeds removed, coarsely chopped
• 15 gm ginger (about 3cm), coarsely chopped
• 5 gm turmeric (1 small piece), coarsely chopped
• 5 coriander roots and stems (roots scraped), coarsely chopped
• 1½ lemongrass stalks (white part only) finely chopped
• 1½ tsp ground cumin
• ¾ tsp ground coriander seeds
• 1½ tbsp mild-flavoured extra-virgin olive oil