Peel the papaya, then use a julienne peeler to make thin shreds of papaya. Add to a bowl with the lime juice and toss to combine.

Note about the lemongrass- if you havn't used fresh lemongrass before, just remove most of the outer fiberous layers until you are left with the thin bendable center layers. Slice it thin with a knife. You know you have only the inner layers when it is easy to slice, if it is hard to slice, peel more.

Add the garlic, ginger, shallot, chilis and lemongrass to the mortar and pestle. Season with a pinch of salt. Smash the ingredients to a paste.

Add the paste to the bowl with the papaya. Add in the sugar and fish sauce as well. Gently smash everything together in the bowl using the mortar, then stir to combine. Stir in the basil. Set aside in the fridge until ready to use.

Add some oil to a frying pan and add in the curry paste. Stir and cook for about 3-5 minutes as the past fully combines with the oil. Stir in the coconut cream and bring to a simmer. Reduce the heat and allow to gently simmer while you prepare the fish, adding a little water if it gets too thick.

Bring the frying oil to 375.

Put one half cup of the flour in a bowl and season it with salt and pepper. Stir the remaining cup of flour together with the corn starch, salt and pepper, paprika, and baking powder.

Add in the vodka and beer to the flour mixture and stir to form the batter.

Season the cod fillets with more salt and pepper, then start with one and dredge it lightly in the flour. Dip it in the batter and allow the excess to slide off, then back into the flour. Drop it right into the oil and fry about 8 minutes until crispy, golden, and cooked through. Remove to a wire rack and season with a pinch of salt. Repeat with the remaining fish, trying not to make too much of a mess!

Add some curry sauce to the bottom bun, then top with the fish, then more curry sauce. Top with some slaw and the top bun and serve.