Place coriander seeds, peppercorns, fennel, cumin seeds, cloves, cinnamon stick and salt into a dry frying pan on a medium high heat and toast until fragrant and just smoking.
Cool slightly. Tip into the Thermomix bowl and mill 1 min/speed 9. Stop and scrape down sides of bowl and lid and repeat.
Add the rest of the ingredients other than coconut milk and blend, adding a little EVOO and water to loosen up the mixture and help create a paste. 20 sec/speed 9. Scrape and repeat.
When it is starting to come together, heat a little oil in a frying pan and tip the mixture out, toast it until it is very fragrant and starting to catch on the bottom.
Return this mixture to the Thermomix bowl and add the coconut milk. Cook 20 min/100°C/speed 1 until the fat has started to separate out of the cream. This is your finished bumbu paste.
You can now use as directed or store in a sterilised sealed jar in the fridge until use. It will keep for up to 3 months in the fridge.