Ingredients:
 | ½ Green Cabbage
|
| 1 tbs Curry powder |
| 1 strand Lemon grass
|
| Pepper and Salt |
| 2 fresh Mackerels
|
| 4 tbs Oil |
| 6 diced Onions
|
| 4 Red Pepper, sliced |
| 2 cloves Garlic, crushed
|
| 1 tsp Sambal Oelek |
| 2 Lime leaves
|
| 2 Bay leaves |
| 2 Curry leaves
|
| 3 tbs Lemon juice |
| 1½ tbs Sugar
|
| 2 tbs Kecap Manis |
| 2 cm Fresh Ginger, sliced |
|
Preparation:
Pre-heat the oven to
200 C.
Bring a pan with water to boiling point and add pepper, salt, curry and lemon grass. Boil
whole Cabbage leaves for about 2 min. Drain and remove hard centre. Arrange half the
leaves on the bottom of ovenproof dish.
Clean the fish,cut length wise, fold open and remove bones. Arrange fish, with skin on the
underside, over the cabbage. Heat oil and fry Onions, garlic and peppers for 5 min. Add
remaining ingredients and fry for a further 5 minutes. Spread mixture over fish and cover
with remaining cabbage leaves. Cover ovendish with tin foil and place in centre of oven.
Cook for about 30 minutes. |
