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 1/2 teasp Ground galangal
 * 2 tbsp chopped lemon grass or 2 teasp Ground lemon grass
 * ½ teasp ground turmeric
 * 1 teasp paprika
 * 2 tbsp Sauce
 * 1 tbsp Sugar
 * ½ teasp salt
 * 1 x 400g/14oz tin coconut milk
 * 450g/1 lb White Fillets, e.g. (Catfish, Sole, Orange Roughy)
 * 4-8 banana leaves (depending on size) or 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. Continue to cook gently for about 10 minutes until thickened.
 * 4) Meanwhile, if using cabbage greens, place them in a large saucepan, cover with boiling water and set aside to soften. If using banana leaves, cut into pieces about 20 cm/8-inches square.
 * 5) Place the  in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well. Set the remaining sauce aside.
 * 6) Place 1/8th 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.
 * 7) Steam the parcels for 1 hour.
 * 8) 5 minutes before the end of the cooking time, gently reheat the remaining sauce.
 * 9) To serve - make a small opening down the centre of each parcel and spoon the remaining coconut sauce into the opening. Serve immediately with rice.