Ingredients

• 500 g - Indian mackerel/Spanish mackerel
• Some banana leaves (20 cm x 30 cm) and stapler
• Sambal - to serve with fish
• 10 - fresh red chillies
• 2.5 cm - toasted shrimp paste/Belacan
• 1 tbsp - lime juice
• Salt to taste
• 60 g - shallots, chopped
• 60 g - garlic, chopped
• 2 tbsp - curry powder
• 2 tbsp - chilli powder
• 1 tsp - turmeric powder/saffron powder
• 6 tbsp - thick coconut milk
• 1.5 tsp - salt

How to Make Grilled Fish in Banana Leaves

• Mix fish with ingredients and marinate for at least 1 hour in fridge.
• Wrap each fish individually with a piece of banana leaf (by rolling up) and staple both ends.
• Grill fish in a preheated oven at 220 degrees C for 15 minutes.
• Turn over and grill for another 10 minutes.
• Serve hot with the prepared sambal.
• For the sambal, pound red chillies and shrimp paste until smooth.
• Add in the lime juice.