By Keith Floyd
If you can’t find banana leaves (Asian stores sell them), use large pieces of kitchen foil instead. The aim is to seal in all the flavor.
Grind the coriander and cumin seeds with a little salt in a pestle and mortar, then pound up with the coconut.
Add the turmeric, chiles, onion, garlic, and cilantro leaves and mix well, then add the tamarind water and the vegetable oil and mix to make a paste.
Make several incisions along the top of the fish and rub in the paste, then rub it inside the cavity of the fish. Marina