Our turmeric has done so well that we have already had to divide the plant and spread it around the lower garden. Excited about the success, I was researching more ways to make use of the plants and discovered that the gorgeous flowers are edible and the turmeric leaves are great for wrapping and baking fish. So I tried the latter and found it delicious. (Sampling the large flowers will have to wait until we have a fresh one.)
Here is how I tried it:
Cut two fresh turmeric leaves, laying one across a baking dish. Lightly oil and season the leaf with sea salt and grated ginger.
Mix together more grated ginger, salt, pepper, chili powder, and curry powder to make a rub for your fish. Apply evenly over fillets or slices of whatever fish you like.
Slice two green chilies and a small onion, and scatter over the fillets. Spritz with lime.
Top with your second turmeric leaf and pin edges to the bottom leaf with toothpicks to make a little package. If you are using larger fillets, wrap each individually in the turmeric leaves.
The leaves give a nice, earthy aromatic touch to the dish, a quality of turmeric that is often overlooked in favor of its use as a color additive.