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.