Fish Baked in Banana Leaves with Coconut Gravy - Chef Recipe by Srinivas Velpuri

Ingredients

400g boneless barramundi fillet
15g fennel
10g cherry tomatoes
3g sliced red onion
3g coriander leaves
2 cloves crushed garlic
9g Kashmiri chilli powder
2g turmeric
2g cumin powder
2g coriander powder
Salt to taste
3mL olive oil

Coconut gravy:

4g sliced onion
60mL coconut cream
1g mustard seeds
3g fennel seeds
2g cumin powder
2g coriander powder
2g hot chilli powder
2g turmeric powder

Banana leaves

Method

Smoke the banana leaves over a flame.

Marinate the fish with the sliced fennel, cherry tomato, coriander, garlic, olive oil, red onion and Indian spices.

Wrap marinated fish in banana leaves and rest for 6-8 hours to infuse the smoke flavour into the fish.

Preheat the oven to 220 C.

Cook fish for 14 minutes.

Coconut gravy:

Heat oil in a pan, add mustard and fennel seeds.

Add sliced onion and saute until golden brown. Add dry Indian spices and then coconut cream. Cook until the spices lose their raw flavour. Add salt for seasoning.

Plate and serve coconut gravy on the side in a bowl.