Without using any oil, gently toast the coriander seeds and all other ingredients up to and including the star anise in a wok or wide-bottomed frying pan over a very low heat, allow to cool, grind finely in a food processor, stir in the cinnamon and turmeric.
Heat the oil in the same pan. Brown the fish in batches for approx. 3 mins., remove from the pan. Stir fry the broccoli and beansprouts for approx. 2 mins. Add the curry mixture and continue to cook for approx. 2 mins. Pour in the coconut milk and stock, bring to the boil. Add the kaffir lime leaves, cook over a medium heat for approx. 15 mins. Return the fish to the pan and allow to infuse for approx. 5 mins. on a low heat. Scatter the coriander over the top.