Wash the fish, pat dry and cut into pieces. Put into a deep bowl with the curry paste and the egg and blend to a smooth paste with a hand blender. Add the fish sauce and cornflour and mix well.
Wash and dry the lime leaves and beans. Shred the kaffir lime leaves and chop the beans. Stir into the fish paste with the coriander.
Form the mixture into 8 small cakes and deep-fry for 1-2 minutes, or until golden brown. (you may have to do this in batches).
Take out of the oil with a slotted spoon or skimmer and drain on kitchen roll.