Grilled Fillet in Banana Leaves

Ingredients

2 350g Lake Harvest Skin Off Fillets
1 tblsp. chopped fresh ginger
4 tblsp. peanut or canola oil
2 sprigs curry leaves
4 large shallots, peeled and thinly sliced
1 tblsp. garama masala
1 garlic clove, peeled and thinly sliced
Sea Salt
2 large banana tree leaves
1 1/2 to 2 tsp. chilli powder
Oil for pan-frying/ grilling
1/4 tsp. ground tumeric
Kitchen strings (optional)
1/2 a lime juice
Lime wedges
Coriander leaves
5 Roma (Plum) tomatoes, seeded and diced

Method

Cook the shallots, garlic, ginger and curry leaves with the peanut oil on moderate heat until aromatic
Mix in the chopped tomatoes, saute and add garam masala, chilli powder, tumeric, lime juice, and season with sea salt. Lower the heat and simmer spice mixture for about 10 minutes. Divide the spicy mixture into 2 portions.
Grease the banana leaves and place some spice mixture in the centre. Place the fillets over the spice mixture and top up with the rest of the spice mixture.
Wrap the fillets in the banana leaves and tie the kitchen string aroudn them. Heat a large frying pan. Add about 2 tblsp. of oil and place the wrapped fish and grill for about 5 to 6 minutes on both sides. Serve immediately with the lime wedges, coriander and steamed rice, if desired.