MasterChef favourite Marion Grasby travels to Thailand to cook a delicious Haw Mok Plaa Thai fish curry.

Ingredients
6 banana leaves*
12 toothpicks
3 Tbsp Thai red curry paste
1 cup coconut milk
¼ cup fish sauce
1 Tbsp white sugar
1 Tbsp plain flour, plus 1 teaspoon extra
2 eggs, lightly beaten
500g firm white fish, cut into small chunks
¾cup coconut cream
½ tsp sea salt
2 cups thinly sliced cabbage
¼ cup Thai (or regular) basil leaves
¼ cup coriander leaves
3 kaffir lime leaves, thinly sliced
3 fresh long red chillies, seeded and thinly sliced into long strips

Method
To make the banana leaf cups, break 12 toothpicks in half. Wipe banana leaves with a damp cloth and pat dry with a tea towel. Cut out 12 x 20 cm rounds from the leaves.

To assemble the cups, stack 2 rounds together. Make a small pleat in the round and secure the pleat with a toothpick. Make 3 more pleats to form a square cup. Repeat to make 6 cups. Set aside.

Whisk the curry paste, coconut milk, fish sauce, sugar, 1 tablespoon of flour and eggs together in a large bowl. Add the fish and stir the sauce vigorously for 5 minutes to thicken. Set aside until you're ready to assemble.

Place the coconut cream, salt and extra 1 teaspoon of flour in a small saucepan over low heat and whisk for about 1 minute to thicken. Remove from the heat and set aside.

To assemble, place a small handful of cabbage in each banana leaf cup, spoon in 2–3 pieces of fish and some of the sauce. Top with a spoonful of the coconut cream mixture, 1–2 basil leaves, coriander leaves, a pinch of kaffir lime leaves and a couple of strips of chilli.

Place the cups in a large bamboo steamer, cover and steam over a saucepan of boiling water for 25–30 minutes or until the fish is just cooked through.

*You can buy fresh or packet banana leaves at Thai and Asian grocers. If you can't find them, use small ramekins to hold the fish mixture instead.