I have posted my curry recipe/method before.Most recent batch was 12kg ,yes 12kg.I spread it around a big circle of people.What you posted looks 100 % authentic.Mine is a bit different & keeps forever.
I am a freestyle cook .I have made my curry paste for 15 years no 2 batches identical.I think my last batch was the best I ever made . Additional ingredients easy for me down here; fresh turmeric,kaffir lime leaf, palm sugar instead of brown but no biggie I also use lime juice & zest & roots of coriander. I dont make a green, mine are red or I make what thai people call a jungle curry with habaneros. Not that thais have habanero but I do. i bind mine with canola oil or similar .Add salt to stop garlic fermenting.Will use galangal & ginger
Now spices .I used to grind,coriander,cumin,fenugreek,pepper,yellow mustard ,fennel seed etc from scratch. But then I came across this Malaysian brand of powders in photo. $3 for 250gm yellow is seafood,green meat.Really hard to go past.I still grind but use these as well .Just a great product .Really well blended,authentic very popular amongst our Asian community. You could do a lot worse (if you were time poor) shortcutting it & blend your fresh ingredients with the powder& bump the chilli.My office is near Chinatown more Asia town now.Green has cinnamon,cardamon ,star anise & cloves as well. This is to me real cultural melting pot style curry my personal favourite.
If you want other one country style curry I have posted Sri Lankan,Fijian /Indian then,Jamaican & Mauritian ( bit more natural fusion) .They are all on the forum.I share everything.
Our ling are all sold filleted but I have seen them come off the trawlers at Greenwell Point.Ours are a grey or pink but same shape & head.Firm dense flesh best fish for curry for the price.