What you need:
600g fish fillet - slice into thick slices and sprinkle lightly with salt. Set aside.
1 piece banana leaf (you can get this nicely wrapped in supermarkets - i used to get them from the actual tree before but not anymore!)
1 piece aluminium foil
2 stalks lemon grass, sliced finely at white portion or root end
3 ladies' fingers sliced lengthwise
In a bowl combine the following: (A)
1 tbsp curry powder
1 1/2 tbsp chilli paste (you can mix chilli powder with water to form a paste)
1 tsp turmeric powder
(B): 1 tbsp tamarind paste, mixed with 100ml water and squeezed for juice
100ml coconut milk
1 tbsp belacan or ikan bilis stock granules
1 tbsp sugar
What to do:
First you would need to make the gravy in these 4 easy steps:
1) Heat 2 tbsp oil in a small pot or saucepan. Fry the sliced lemon grass and ingredients (A) until fragrant.
2) Add in (B) and seasoning.
3) Bring to a simmering boil until oil rises and gravy becomes thick.
4) Leave aside to cool.
STEP 1: Put the banana leaf over the aluminium foil.
STEP 2: Spread 3 tablespoons of gravy on the banana leaf.
STEP 3: Place the sliced up fish fillet on the gravy
STEP 5: Place a handful of cut ladies' fingers over the fish.
STEP 6: Wrap up foil neatly into a package.
Pre-heat your oven at 250C and grill foil package for about 15-20 minutes or until foil package puffs up. Serve hot with white rice. Garnish with 1 lime if you like.
Good stuff this grilled fish.