In a mortar and pestle, pound the chilies with salt into a fine paste.
Gradually add the other ingredients, from the driest to the wet.
Last, add the grated coconut flesh and pound the paste until it is smooth with a rounded aroma.
Remove the chuu chee curry paste and set it aside. Wash the mortar and pestle with about one cup of plain water and reserve the liquids.
Prepare the mackerel:
Clean the fish. You can use either fresh or steamed mackerel. You can also either keep the heads and tail on or remove them altogether.
In a pan, melt pork lard and fry the fish until its skin crisp up and is turns deep golden in color then set aside.
Cook the chuu chee:
Using some of the residual pork lard from frying the fish, fry the curry paste; use water to deglaze the pan when necessary, making sure the paste is properly cooking.
When the paste is cooked and loses its rawness, add the fried mackerel.
Stop the frying with plain water and the liquids collected from cleaning the mortar and pestle. Keep the consistency thick and sizzling, but make sure it is not burning.
Seasoning:
Start by seasoning the salty element using fish sauce.
When you are satisfied with the saltiness, add the palm sugar at the ratio indicated.
Adding the fried mackerel:
Add the fried mackerel to the pan and gently roll them in the broth until they are fully covered. Do not stir vigorously!
Plate and serve:
Place the fish on a serving plate. Garnish with coriander leaves, and kaffir lime leaves sliced into hair-thin juliennes.