Fish in Masala, En Papillote

Preheat oven to 400°F.

In a mini chopper grind ginger, garlic, and serranos to a chunky paste.

In a saute pan, heat oil over medium heat, saute onions and the ground ingredients. Stir and cook till fragrant and all ingredients are slightly soft, about 3 minutes.

Stir in curry leaves. Add 1 teaspoon each salt and pepper. Mix in coconut oil and lemon juice and take off heat. Leave to cool and prepare parchment packet.

Cut out heart shapes or rectangular shapes from parchment enough to cover fish, either 2 very large shapes or smaller ones for individual fish packets. Season the fish with the remaining salt and pepper.

Put fish in packets, 4 pieces per packet and divide and spread onion mixture evenly over fish. Alternatively, for individual packs, place 1 piece of fish plus 1 tablespoon of onion mixture spread over it for each pack.

Tightly seal and pinch edges. Place packets on baking tray in oven for 20-25 minutes.

Take out of oven and wait a couple of minutes before breaking open to serve.

(En Papillote Method sourced from challenge recipe of Daring Kitchen website.)