Spice-crusted sea bass wrapped in banana leaf recipe
 Vivek Singh uses banana leaves to wrap this spicy fish dish, served with green mango coconut chutney and yoghurt rice. 4 x 180g/6oz sea bream fillets, scaled and pin-boned ½ tsp red chilli powder½ tsp salt½ lime, juice only 4 x 180g/6oz sea bream fillets, scaled and pin-boned ½ tsp red chilli powder ½ tsp salt ½ lime, juice only 4 shallots, roughly chopped4 garlic cloves, roughly chopped10 peppercorns1 tsp red chilli powder20 curry leaves, finely shredded2 tbsp vegetable or corn oil1½ tsp salt1 tsp caster sugar2 tbsp white wine vinegar 4 shallots, roughly chopped 4 garlic cloves, roughly chopped 10 peppercorns 1 tsp red chilli powder 20 curry leaves, finely shredded 2 tbsp vegetable or corn oil 1½ tsp salt 1 tsp caster sugar 2 tbsp white wine vinegar 450g/1lb freshly steamed rice2.5cm/1in piece fresh root ginger, peeled and finely chopped2 green chillies, finely chopped1 tsp salt¼ tsp caster sugar285g/10oz Greek-style yoghurt1 carrot, grated1 tbsp chopped fresh coriander 450g/1lb freshly steamed rice 2.5cm/1in piece fresh root ginger, peeled and finely chopped 2 green chillies, finely chopped 1 tsp salt ¼ tsp caster sugar 285g/10oz Greek-style yoghurt 1 carrot, grated 1 tbsp chopped fresh coriander 2 tbsp vegetable oil½ tsp mustard seeds2 whole dried red chillies5 fresh curry leaves 2 tbsp vegetable oil ½ tsp mustard seeds 2 whole dried red chillies 5 fresh curry leaves 3 green mangoes, peeled, seeds removed, cut into dice85g/3oz grated coconut, fresh or frozen1 banana shallot, roughly chopped1 garlic clove, roughly chopped2 tsp red chilli powder1 tbsp vegetable or corn oil1 tsp salt½ tsp caster sugar3 tbsp water 3 green mangoes, peeled, seeds removed, cut into dice 85g/3oz grated coconut, fresh or frozen 1 banana shallot, roughly chopped 1 garlic clove, roughly chopped 2 tsp red chilli powder 1 tbsp vegetable or corn oil 1 tsp salt ½ tsp caster sugar 3 tbsp water 4 banana leaves cut into 25–30cm/10–12in squares1 tbsp vegetable or corn oil 4 banana leaves cut into 25–30cm/10–12in squares 1 tbsp vegetable or corn oil Method To make the sea bream, put the sea bream fillets in a shallow dish and top with the red chilli powder, salt and lime juice. Leave to marinate for about 20 minutes.To make the spice crust, using a pestle and mortar, pound the shallots, garlic and peppercorns together to a coarse paste. Add the rest of the ingredients and mix well. Set aside.To make the yoghurt rice, put the steamed rice in a mixing bowl and add the chopped ginger, green chillies, salt and sugar and mix well. Now add the yoghurt, carrot and coriander and mix again.To make the tempering, heat the oil in a frying pan and add the mustard seeds. When the seeds crackle, add the whole chillies and curry leaves. When the chillies start getting close to burning, pour the tempering over the rice, mix well and refrigerate until ready to serve.To make the chutney, put the all the ingredients in a food processor or blender and blend to a smooth paste, adding a little water if required.To serve, heat the banana leaves on a hot pan (or in the microwave) until they are soft and pliable. Cover the sea bass fillets with the spice crust and wrap them one by one with the banana leaves and set aside.Heat a tablespoon of oil in a heavy-bottomed frying pan. Place the bream fillets wrapped in banana leaves. Cover and cook on both sides on low heat for about 3–5 minutes on each side, or until cooked. Remove the leaf and serve with the chutney and yoghurt rice. To make the sea bream, put the sea bream fillets in a shallow dish and top with the red chilli powder, salt and lime juice. Leave to marinate for about 20 minutes. To make the sea bream, put the sea bream fillets in a shallow dish and top with the red chilli powder, salt and lime juice. Leave to marinate for about 20 minutes. To make the spice crust, using a pestle and mortar, pound the shallots, garlic and peppercorns together to a coarse paste. Add the rest of the ingredients and mix well. Set aside. To make the spice crust, using a pestle and mortar, pound the shallots, garlic and peppercorns together to a coarse paste. Add the rest of the ingredients and mix well. Set aside. To make the yoghurt rice, put the steamed rice in a mixing bowl and add the chopped ginger, green chillies, salt and sugar and mix well. Now add the yoghurt, carrot and coriander and mix again. To make the yoghurt rice, put the steamed rice in a mixing bowl and add the chopped ginger, green chillies, salt and sugar and mix well. Now add the yoghurt, carrot and coriander and mix again. To make the tempering, heat the oil in a frying pan and add the mustard seeds. When the seeds crackle, add the whole chillies and curry leaves. When the chillies start getting close to burning, pour the tempering over the rice, mix well and refrigerate until ready to serve. To make the tempering, heat the oil in a frying pan and add the mustard seeds. When the seeds crackle, add the whole chillies and curry leaves. When the chillies start getting close to burning, pour the tempering over the rice, mix well and refrigerate until ready to serve. To make the chutney, put the all the ingredients in a food processor or blender and blend to a smooth paste, adding a little water if required. To make the chutney, put the all the ingredients in a food processor or blender and blend to a smooth paste, adding a little water if required. To serve, heat the banana leaves on a hot pan (or in the microwave) until they are soft and pliable. Cover the sea bass fillets with the spice crust and wrap them one by one with the banana leaves and set aside. To serve, heat the banana leaves on a hot pan (or in the microwave) until they are soft and pliable. Cover the sea bass fillets with the spice crust and wrap them one by one with the banana leaves and set aside. Heat a tablespoon of oil in a heavy-bottomed frying pan. Place the bream fillets wrapped in banana leaves. Cover and cook on both sides on low heat for about 3–5 minutes on each side, or until cooked. Remove the leaf and serve with the chutney and yoghurt rice. Heat a tablespoon of oil in a heavy-bottomed frying pan. Place the bream fillets wrapped in banana leaves. Cover and cook on both sides on low heat for about 3–5 minutes on each side, or until cooked. Remove the leaf and serve with the chutney and yoghurt rice.