Curry Trout in Banana Leaf

Ingredients

• 4 stalks lemongrass
• 3 tbsp hot curry powder
• 2 tbsp oil
• 1 Lime
• Salt
• Pepper
• 1300 g trout (4 fillets; ready to cook)
• 400 g banana leaf
• 1 small cucumber
• 0.5 small honeydew melon
• 300 g Yogurt (0.3% fat)
• 5 sprigs mint

Instructions

1. 1.

   Wash lemongrass, pat dry and cut lengthwise in half. Mix curry powder with oil. Squeeze lime, stir 1 tbsp juice into the oil; reserve remaining juice. Season with salt and pepper.

2. 2.

   Rinse trout inside and out, pat dry. Place two lemongrass halves in each belly cavity. Rub trout inside and out with the curry‑oil mixture.

3. 3.

   Cut banana leaf into four pieces of about 50 × 25 cm and rinse briefly with cold water.

4. 4.

   Place fish on the light side of each leaf.

5. 5.

   Form tight parcels, seam up, and tie securely with kitchen twine. Line a baking sheet with parchment paper. Arrange parcels on the sheet, spray lightly with water, and bake in a preheated oven at 200 °C (180 °C fan) on the lowest rack for 25‑30 minutes.

6. 6.

   Meanwhile, peel cucumber with a vegetable peeler, halve it, remove seeds with a spoon, and dice flesh into ~1 cm cubes.

7. 7.

   Peel melon, deseed, and cube flesh similarly.

8. 8.

   Combine both fruits in a bowl with yogurt and remaining lime juice; whisk until smooth. Season with salt and pepper.

9. 9.

   Wash mint, shake dry, pluck leaves, finely chop, and fold into the yogurt mixture.

10. 10.

    Remove one parcel from the oven, untie, open it. Check doneness by gently lifting the back fin: if it comes off easily, fish is cooked; otherwise bake a few more minutes. Open all parcels and serve with cucumber‑melon yogurt.