Pwason Griye and Bouyon Bred (Seychelles) – Seema Pankhania

Ingredients

• 1Kg Red Snapper, de-scaled and cleaned
• 20g ginger
• 6 Cloves of garlic
• 1 medium brown onion
• 1 tsp tomato paste
• 15g flat leaf parsley
• 6g thyme, de-sprigged
• 1 Tbsp dark soy sauce
• 2 Tbsps light soy sauce
• 1/2 Scotch Bonnet
• 1 Small Tomato
• 10 curry leaves
• 1 Large Banana Leaf
• Oil
• Salt
• Black pepper
• 3 Tomatoes, cut in into wedges
• 2 Brown Onions, finely sliced
• 3 Sprigs of Thyme, picked
• 15g Flat Leaf Parsley, finely chopped
• 1 Lime
• Fish juices from the cooked snapper
• 200g Drumstick/Moringa Leaves (bred mouroum) or morning glory (bred lanmar) or 200g Amaranth Leaves (bred payater)
• 1 Thumb-size Piece of Ginger
• 4 Cloves of Garlic
• 1 White Onion
• 1 Bouillon Cube (like Maggi)