- 2 tablespoons vegetable oil
- 8 fresh curry leaves
- 1 tablespoon brown mustard seeds
- 390g (1 1/2 cups) natural yoghurt
- 7cm-piece fresh ginger, peeled, finely grated
- 2 tablespoons ground turmeric
- Salt & freshly ground black pepper
- 8 (about 160g each) white fish fillets (such as ling or deep-sea perch)
- 8 fresh banana leaves, cut into 25cm squares
- Step 1Heat the oil in a frying pan over high heat. Add curry leaves and mustard seeds and cook, stirring, for 1 minute or until seeds begin to pop. Remove from heat and set aside for 20 minutes to cool.
- Step 2Combine oil mixture, yoghurt, ginger and turmeric in a bowl. Taste and season with salt and pepper. Arrange the fish in a single layer in a large glass or ceramic dish. Spoon over the yoghurt mixture, turning the fish to evenly coat. Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.
- Step 3Heat a frying pan over medium heat. Add a banana leaf and cook for 1 minute or until bright green. Use tongs to transfer to a baking tray. Repeat with remaining leaves. Set aside to cool.
- Step 4Place banana leaves on a clean work surface. Place a piece of fish in the centre of each leaf, shaking gently to remove excess marinade. Fold in the sides and roll to enclose fish. Tie with white unwaxed kitchen string to secure.
- Step 5Place fish parcels in a large bamboo steamer over a large saucepan of boiling water. Steam for 8-10 minutes or until the fish flakes with a fork. Serve immediately.
You can prepare this recipe to the end of step 2 up to 1 day ahead. Continue to end of step 4 up to 6 hours ahead. Carry out step 5, 15 minutes before serving the main. You can buy fresh curry leaves from supermarkets. If unavailable, use dried curry leaves. You can buy banana leaves at greengrocers. If unavailable, use non-stick baking paper.
- Author: Rodney Dunn
- Image credit: Ben Dearnley
- Publication: Australian Good Taste