Coconut Fish Curry Parcels

Description

• Serves 4

Ingredients

• 1 garlic clove, chopped
• 1 red onion, chopped
• 5 cm / 2-inches fresh root galangal, chopped or ½ tsp ground galangal
• 2 tbsp chopped lemon grass or 2 tsp ground lemon grass
• ½ tsp ground turmeric
• 1 tsp paprika
• 2 tbsp fish sauce
• 1 tbsp sugar
• ½ tsp salt
• 1 x 400 g / 14 oz tin coconut milk
• 450 g / 1 lb white fillets, e.g. (catfish, sole, orange roughy)
• 4 – 8 banana leaves (depending on size) or 8 large dark green cabbage leaves

Directions

1. Place the garlic, onion, galangal, lemon grass, turmeric, paprika, sauce and sugar in a blender or food processor and process until well blended.
2. Add the coconut milk and process again until thoroughly mixed.
3. Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring.
4. Continue to cook gently for about 10 minutes until thickened.
5. Meanwhile, if using cabbage greens, place them in a large saucepan, cover with boiling water and set aside to soften.
6. If using banana leaves, cut into pieces about 20 cm/8-inches square.
7. Place the in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well.
8. Set the remaining sauce aside.
9. Place ⅛th of the mixture in the centre of each leaf and fold the edges over to form secure parcels, making sure you tuck the edges under.
10. Steam the parcels for 1 hour.
11. 5 minutes before the end of the cooking time, gently reheat the remaining sauce.
12. To serve - make a small opening down the centre of each parcel and spoon the remaining coconut sauce into the opening.
13. Serve immediately with rice.