Karimeen Pollichathu

Instructions

1. Marinate the fish
   In a bowl, mix turmeric powder, red chili powder, black pepper powder, lime juice, and salt. Apply this marinade to the fish, ensuring it gets into the scores. Let it marinate for 15-20 minutes.
2. Prepare the masala
   Heat coconut oil in a pan over medium heat. Add chopped onions and sauté until translucent. Add ginger-garlic paste and curry leaves, cooking until the raw smell disappears. Add chopped tomatoes and cook until soft.
3. Season the masala
   Add Kashmiri chili powder, garam masala, and salt to the mixture. Cook for 3-4 minutes until the oil begins to separate from the masala. Remove from heat and allow to cool slightly. Stir in chopped coriander leaves.
4. Prepare banana leaves
   Pass each banana leaf quickly over a low flame to make it pliable and prevent it from cracking when folded. Cut the leaves into squares large enough to wrap each fish.
5. Wrap the fish
   Place a marinated fish on each banana leaf. Spread a generous amount of the prepared masala on top and sides of the fish. Fold the banana leaf over to completely enclose the fish and secure with toothpicks or kitchen string.
6. Cook the wrapped fish
   Heat a tawa or flat pan over medium heat. Place the wrapped fish packets on it and cook for about 7-8 minutes on each side. The banana leaves will char slightly and you'll hear the sizzling of the juices inside.
7. Check for doneness
   The fish is done when it flakes easily when tested with a fork through the leaf. The masala should be well-cooked and aromatic.
8. Serve hot
   Transfer the fish packets to serving plates. Open the banana leaf wrapping at the table for a dramatic presentation. Serve hot with steamed rice, appam, or Kerala parotta.