Coconut Fish Curry Parcels

== Description ==
* Serves 4
== Ingredients ==
* 1 garlic clove, chopped
* 1 red onion, chopped
* 5 cm / 2-inches fresh root galangal, chopped or ½ tsp ground galangal
* 2 tbsp chopped lemon grass or 2 tsp ground lemon grass
* ½ tsp ground turmeric
* 1 tsp paprika
* 2 tbsp fish sauce
* 1 tbsp sugar
* ½ tsp salt
* 1 x 400 g / 14 oz tin coconut milk
* 450 g / 1 lb white fillets, e.g. (catfish, sole, orange roughy)
* 4 – 8 banana leaves (depending on size) or 8 large dark green cabbage leaves
== Directions ==
# Place the garlic, onion, galangal, lemon grass, turmeric, paprika, sauce and sugar in a blender or food processor and process until well blended.
# Add the coconut milk and process again until thoroughly mixed.
# Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring.
# Continue to cook gently for about 10 minutes until thickened.
# Meanwhile, if using cabbage greens, place them in a large saucepan, cover with boiling water and set aside to soften.
# If using banana leaves, cut into pieces about 20 cm/8-inches square.
# Place the in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well.
# Set the remaining sauce aside.
# Place ⅛th of the mixture in the centre of each leaf and fold the edges over to form secure parcels, making sure you tuck the edges under.
# Steam the parcels for 1 hour.
# 5 minutes before the end of the cooking time, gently reheat the remaining sauce.
# To serve - make a small opening down the centre of each parcel and spoon the remaining coconut sauce into the opening.
# Serve immediately with rice.
Category:Cambodian Meat Dishes
Category:Curry Recipes
Category:Lemongrass Recipes
Category:Orange roughy Recipes
Category:Ground turmeric Recipes
Category:Coconut milk Recipes
Category:Red onion Recipes
Category:Galangal Recipes
Category:Catfish Recipes
Category:Dover sole Recipes
Category:Recipes that need photos