Coconut Fish Curry Parcels

Description

 * Serves 4

Ingredients

 * 1 Garlic Clove, chopped
 * 1 Red Onion, chopped
 * 5cm/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 Fish Sauce
 * 1 tbsp Sugar
 * ½ teasp salt
 * 1 x 400g/14oz tin Coconut Milk
 * 450g/1lb White Fish 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, fish 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 20cm/8-inches square.
 * 5) Place the fish 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 fish 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.