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1
For the sauce: Put the oil in a large pot with the onion and garlic.
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2
Saute over high heat, stirring with a wooden spoon, until the onion and garlic are soft, then add the coriander, cumin, curry powder and thyme.
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3
Mix until the spices start to stick to the pot, 3 to 4 minutes.
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4
Add the mango and mix until the spices loosen from the bottom of the pot, then add the tamarind juice and coconut milk.
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5
Lower the heat to medium-high and cook about 5 to 10 minutes, then add the salt and pepper and turn the heat down to medium.
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6
Cook for about 25 minutes, stirring occasionally.
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7
When the sauce has reduced by 25 percent, its ready; transfer it to a bowl and set it aside.
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8
For the marinade: Place all of the ingredients, except for the oil, in a food processor.
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9
With the processor running, add the oil slowly until the mixture forms a paste.
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10
Transfer the marinade to a large bowl.
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11
Cut the mahi mahi into 6-inch portions and then rub each piece of fish with marinade until well coated.
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12
Take a banana leaf and lay it flat, then wipe it with a wet, warm towel.
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13
Lay a piece of fish on top of the leaf and fold the leaf over it.
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14
Repeat with the remaining leaves and fish.
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15
Chill the wrapped fish pieces in the refrigerator for 2 hours, then steam them in a steamer until the fish and juices turn white, 10 to 15 minutes.
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16
Cut each piece in half, leaving it in the leaf, and pour the sauce over each serving.
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17
Serve with rice or any other starch.
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18
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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19
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
