Fish Cooked In Banana Leaves

Directions

Prep the paste

1. Place the tomato and the onion in a small food processor. Chop half the ginger and crush 5 of the garlic cloves, and add to the food processor with the green chillies and curry leaves.

2. Process until as smooth as possible.
3. Heat 20ml of the coconut oil in a medium saucepan over medium heat. Add the paste mixture and cook, stirring occasionally for 10 minutes.
4. Add coconut milk, cook for a further minute, then remove from the heat.

Prep the fish

1. Finely grate the remaining ginger and garlic cloves. Combine with the turmeric, chilli powder, some salt and pepper and lemon juice. Mix well.

2. Rub mixture all over fish fillets.

Assemble the parcels

1. Soften banana leaves over an open flame quickly until more flexible. Transfer to a clean work surface.

2. Spread a dollop of the paste in the centre of each leaf and spread to the size of the fish fillets.
3. Heat another 20ml oil in a large frying pan on medium-high heat. Cook fish skin side down for 2 minutes until the skin starts to colour.
4. Transfer to the banana leaves, placing skin side down on paste. Top with remaining masala, then wrap up leaves bringing in sides and rolling up. Truss with butchers string to hold together.

Cook and serve

1. Heat remaining oil in a large deep frying pan with a lid over medium heat.

2. Add fish parcels, cook for 2 minutes, until the leaves are browned, then turn and cook on the other side.
3. Pour in about 40ml of water then cover with the lid and allow parcels to steam for 3 minutes.
4. Serve fish parcels opened with steamed rice and sliced red onion.