2 RED CHILLI PEPPERS, SEEDED
3 GARLIC CLOVES
5 DRY SHALLOTS
1 2inch PIECE OF GINGER
1 2inch PIECE OF FRESH TUMERIC
1tsp CORIANDER SEEDS
2 TOMATOES, PEELED & CHOPPED
1/2cup CHICKEN STOCK
3tbsp PEANUT OIL
1 1/3lbs RED SNAPPER FILLET, CUT IN TO 8 PIECES
4 BANANA LEAVES* , CUT IN 9inch SQUARES

METHOD:-
PLACE CHILLI PEPPERS,GARLIC CLOVES,SHALLOTS, GINGER,
TUMERIC,CORIANDER,TOMATOES,CHICKEN STOCK, AND OIL IN
BLENDER AND PUREE.

PLACE RED SNAPPER PIECES IN A BAKING DISH AND POUR
IN SPICY PUREE, LET MARINATE 2 HOURS IN THE REFRIGERATOR.

TO SOFTEN BANANA LEAVES, PLUNGE IN TO BOILING WATER
WATER FOR 2 MINS. PLACE 2 PIECES OF RED SNAPPER ,ONE ON TOP
OF THE OTHER,ON EACH BANANA LEAF. FOLD LEAF OVER TO FORM A
PACKAGE.TIE WITH STRING AND GRILL ON PREHEATED BARBECUE
5 TO 6 MINSON EACH SIDE.

SERVES 4.
* BANANA LEAVES CAN BE FOUND IN CERTAIN STORES.
THEY SHOULD BE KEPT IN FREEZER TILL READY TO USE.