👨‍🍳 Instructions

1. 1

   Prepare the marinade: In a bowl, combine coconut cream, turmeric powder, ground cumin, ground coriander, grated ginger, minced garlic, chopped shallots, chopped green chilies, chopped lemongrass, lime juice, salt, and pepper. Mix well to form a paste.

   💡 Tip: Toasting the cumin and coriander seeds before grinding enhances their flavor.
2. 2

   Marinate the fish: Season the fish fillets with a little salt and pepper. Place the fish in the marinade and gently coat each piece. Let it marinate for at least 15-20 minutes.

   💡 Tip: Ensure all sides of the fish are well-coated with the marinade for maximum flavor.
3. 3

   Prepare the banana leaves: Gently warm the banana leaves over a low flame or by dipping them in hot water for a few seconds. This makes them pliable and prevents tearing. Wipe them dry.

   💡 Tip: Softening the banana leaves is crucial for easy wrapping and to prevent them from cracking.
4. 4

   Assemble the parcels: Place a marinated fish fillet on the center of a softened banana leaf. Add a few curry leaves on top of the fish. Fold the banana leaf to enclose the fish completely, creating a neat parcel. You can secure the parcel with a toothpick or by tying it with a thin strip of banana leaf.

   💡 Tip: Fold the leaves tightly to ensure no steam escapes during cooking.
5. 5

   Cook the fish: You can either steam the parcels or grill them. For steaming, place the parcels in a steamer basket over boiling water and steam for 15-20 minutes, or until the fish is cooked through. For grilling, place the parcels on a preheated grill over medium heat and cook for about 8-10 minutes per side, until the leaves are slightly charred and the fish is cooked.

   💡 Tip: Cooking time may vary depending on the thickness of the fish fillets and the cooking method.
6. 6

   Serve: Carefully unwrap the banana leaf parcels. Serve the spiced fish hot, with steamed rice or Maldivian flatbread (roshi).

   💡 Tip: The aroma from the banana leaf will be very fragrant when opened.