You will need (for the fish marinade):
500g of haddock fillet
1 tsp of turmeric powder
1/2 tsp of indian pepper powder (trust me it's totally different)
4 tsp of garlic and ginger paste
1 tbsp of lemon juice
2 tsp of maldon sea salt
2 tsp of kashmiri chilli powder
Firstly place the sea salt into a pestle and mortar with the garlic and ginger and pound until it is a paste. Add the lemon juice and spices and then spread this all over the fish, allow this to marinate for at least an hour.
Mean while make the curry sauce.
You will need:
150g of chopped indian onions (or use shallots)
2 tsp of grated ginger
3 chopped green chillies
15 curry leaves
1/2 tsp of turmeric
1 cup of thick coconut milk
1 tsp of maldon sea salt
2 tbsp of coconut oil
3 tsp of jaggery (indian sugar)
Firstly fry the onions in the coconut oil until the onions start to turn golden brown, add the curry leaves, chilli powder and turmeric, fry this for a further five minutes, then add the ginger and chillies, fry for five more minutes, then add the coconut milk, salt and sugar, cook the sauce until it starts to split, this is when then oil returns to the dish and is usually an indicator in Indian cooking that it is done, this should only take 5 to ten minutes on a high heat.
Mean while take two large banana leaves and soften them over the gas flame until they turn a vivid green and become soft to handle, this way they will not break when you wrap the fish.
In a frying pan fry the fish on either side for a couple of minutes in coconut oil, it does not need to be cooked through. Place one banana leaf horizontally and place another on top vertically so that it looks like a cross, place half of the curry sauce in the centre of the banana leaf cross and then add the fish on top of the sauce and then the remaining half of the sauce on top of the fish, wrap the fish up in the leaves and then secure the parcel with cocktail sticks.
Cook in the oven for 10-15 minutes at 180 degrees c.
Heavenly with fluffy pilau rice and an indian salad.