Fragrant Coconut Lime & Ginger Fish Bake - cooking recipe

Ingredients

3 garlic cloves, chopped
1 bunch fresh coriander (cilantro)
2 tablespoons of grated fresh ginger
2 hot chili peppers (alter to suit taste)
1 large red onion
2 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon cumin seed
2 teaspoons garam masala
1 teaspoon ground turmeric
4 large white fish fillets (dory, cod etc)
16 tablespoons coconut cream
1 lime, juice of, only

Preparation

In a frying pan saute the garlic, onion, ginger and chillies until soft. ADD the spices and more oil if necessary.
Blend the fried food with the coriander and juice of one lime LEAVING OUT the fish and coconut cream. Leave overnight (you can freeze batches of marinade too).
Take your fish fillets and cut in half so you should have 8 serves. Smother the marinade over the fish generously. Leave to marinade at least for four hours best overnight.
Take some aluminium foil, break off enough to make a loose parcel to hold the fish.
Get your coconut cream and on the foil put 2 to 3 tablespoons of the coconut cream, place one fish fillet on top, join up the foil allowing for a lot of space.
Cook on the barbq of in a hot oven for about 10-15 minutes The fish steams itself in the coconut cream - this is so yummy a great dinner party dish - serve with plain rice, mango salsa and a dry white wine.