Coconut fish parcels, Serves 2

1 lemon
150g (5 oz) firm white fish fillets
Salt and black pepper, to taste
1 teaspoon vegetable oil
2 banana leaves, softened in water

For the paste

3 garlic cloves, chopped
1/2 small onion, chopped
4 tablespoons fresh coriander, chopped
2 rounded tablespoons coconut milk powder
1 green chilli, seeded, chopped
Teaspoon coriander powder
1/2 teaspoon each ginger paste, roasted cumin powder and garam masala
2 pinches each carom and fenugreek seeds, pounded in a pestle and mortar

Cut lemon in half. Thinly slice one half, juice the other. Marinate fish in two teaspoons of juice and some salt for 30 minutes. Pound paste ingredients into a coarse purée. Season fillets and spread paste thickly on one side. Lay a couple of lemon slices on each leaf and place fish on top, paste-side up. Add black pepper and a drizzle of oil. Tie with string and steam for 15 minutes or until cooked. Trickle over a little lemon juice and serve.