Coat fish fillets in South Indian Seafood Masala and rest for 30 minutes.
Heat some coconut or vegetable oil in a pan, add mustard seeds and curry leaves for 3-4 minutes until seeds are popping. Stir through cooked rice.
Cook fish in a pan or on a barbecue until flesh is just opaque. If using banana leaf, wrap fish in individual parcels and cook on barbecue for 10-15 minutes.
Serve with rice, fresh coriander and lemon wedge.
Seafood Masala Spice
Other ideas for South Indian Seafood Masala: - blend 2 tablespoons masala with 1 large onion and 1/2 cup curry leaves to make a paste for prawns - coat 300g whitebait in masala and deep-fry for finger food.