In a blender,place the shallots,garlic,chillies,cumin,turmeric,lemongrass and galangal and process to a smooth paste,adding a little water if necessary to keep the blades turning.

Combine the paste and the oxtail,and set aside to marinate for 2 hours.

Bring 3 litres water to the boil in a large pot.

Add the marinated oxtail and the remaining ingredients,except the coriander.

Bring to the boil,uncovered,and simmer over a low heat for 2-3 hours or until the oxtail is tender and the sauce thickens.

Skim all the fat off the top and check the seasoning.

Place the oxtail and sauce in a bowl and sprinkle with coriander. Serve with steamed rice.