• 6 baby snapper fillets, scaled and pin boned (ask your fishmonger to do this)

• 3 tbs red curry paste (recipe below)*

• 1 banana leaf (or use baking paper and foil)

• coconut cream

• ¼ bunch fresh dill for garnishing

Magic Mountain Saloon's red curry paste

• *If you're in a hurry you can use a good-quality red curry paste and add finely diced lemongrass, shallots, the krachai (or ginger) and a pinch of tumeric. 

• 2 sticks lemongrass (white part only, finely sliced)

• 10 lime leaves (finely sliced)

• 4cm tumeric, peeled and sliced (or use dry tumeric, to taste)

• 5 shallots, peeled and sliced

• 10 garlic cloves (peeled and sliced)

• 10 birdseye chilli

• 4 krachai* fingers (or use about 2cm normal ginger) peeled and sliced

• 2 tbsp roasted rice powder **

• 1 tbsp fish sauce 

• ½ tbsp castor sugar

• pinch of white pepper and salt

• *Krachai is the Thai name for lesser galangal (a type of ginger). If you cannot get it fresh, you can buy it in a jar from an Asian grocer. You may need to add more than the specified amount as it does not have the same strength. 

• **Roasted rice powder is jasmine rice toasted in a dry pan with makrut lime leaves for 10–15 minutes. Grind in a spice or coffee grinder (it adds a nutty flavour to the dish).

Tamarind sauce

• 100ml tamarind water

• 30ml Asian seasoning sauce (similar to soy sauce - Karen uses Green Label brand) check gluten-free if required

• 45ml fish sauce

• 100g castor sugar