500g indian mackerel/spanish mackerel

some banana leaves (20cmx 30cm) and stapler

sambal, to serve with fish

10 fresh red chillies

2-1/2 cm toasted shrimp paste/belacan

1 tbsp lime juice

salt to taste

60g shallots, chopped

60g garlic, chopped

2 tbsp curry powder

2 tbsp chilli powder

1 tsp turmeric powder/saffron powder

6 tbsp thick coconut milk

1-1/2 tsp salt



Mix fish with ingredients a and season for at least 1 hour in fridge. Wrap each fish

individually with a piece of banana leaf (by rolling up)

Staple both ends. Grill fish in a preheated oven at 220oC for 15 min. Turn over and grill for

another 10 min.

Serve hot with the prepared sambal. For the sambal,pound red chillies and shrimp paste

until smooth .Add in the lime juice/limau kasturi juice.