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Spice-crusted sea bass wrapped in banana leaf
Fruit and vegetables
½
lime
, juice only
4
shallots
, roughly chopped
4
garlic
cloves, roughly chopped
20
curry leaves
, finely shredded
2.5cm/1in piece fresh root
ginger
, peeled and finely chopped
2 green
chillies
, finely chopped
1
carrot
, grated
1 tbsp chopped
fresh coriander
2 whole dried red
chillies
5 fresh
curry leaves
3 green
mangoes
, peeled, seeds removed, cut into dice
85g/3oz grated
coconut
, fresh or frozen
1 banana
shallot
, roughly chopped
1
garlic
clove, roughly chopped
4
banana
leaves cut into 25–30cm/10–12in squares
Tins, packets and jars
450g/1lb freshly steamed
rice
Cooking ingredients
½ tsp red
chilli powder
½ tsp
salt
10
peppercorns
1 tsp red
chilli powder
2 tbsp vegetable or
corn oil
1½ tsp
salt
1 tsp
caster sugar
2 tbsp
white wine vinegar
1 tsp
salt
¼ tsp
caster sugar
2 tbsp
vegetable oil
½ tsp
mustard seeds
2 tsp red
chilli powder
1 tbsp vegetable or
corn oil
1 tsp
salt
½ tsp
caster sugar
1 tbsp vegetable or
corn oil
Dairy, eggs and chilled
285g/10oz Greek-style
yoghurt
Meat, fish and poultry
4 x 180g/6oz
sea bream
fillets, scaled and pin-boned
Other
3 tbsp water
Back to recipe
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