Serves 4
onion 2 tbsp, diced
tomato 3 tbsp, diced
ginger-garlic paste 1 tbsp
curry leaves 1 tbsp
chilli powder 1 tsp
garam masala 1 tsp
black pepper 1/2 tsp, freshly ground
lime juice 2 tbsp
salt 1 tsp
banana leaves 4, central rib removed and cut into 20cm squares
vegetable oil 100ml + extra for brushing
kingfish or mackerel 4 thick slices(about 120g each), skin removed
In a bowl, combine the onion, tomato, ginger-garlic paste, curry leaves, spices, lime juice and salt. Brush each banana leaf with oil, then smear some of this mixture on the centre.
Sit a fish portion on top and cover with the remaining mixture. Fold the edges of the leaf over to wrap the fish securely, so that it rests on the seam of the leaf.
Heat a little oil in a frying pan. Lay the fish parcels in the pan in a single layer. Cover, then reduce the heat to low and cook for 6 minutes or until the fish is tender. Transfer to plates and serve.