Clean the fish and cut slashes on both sides of the fish.

In a bowl add Chilli powder, Tumeric powder, Cumin powder, Black pepper powder, and Salt.

Add little water and bring it to a paste.

Apply the prepared paste to all the sides of the fish.

Heat a skillet with coconut oil and fry the fish until it's cooked and crisp. Set aside.

Heat a pan with coconut oil. Once it's hot add in curry leaves. Let it splutter and then add in chopped small onion and saute till they are soft.

Next, add the ginger garlic paste and saute till the raw smell leaves.

Next, add finely chopped tomato. Cook till they are soft.

Add the chili powder, Turmeric powder, and the required salt. Combine and cook for a min.

Now add ½ cup of thick coconut milk. Combine and cook till the masala gets dry on a medium flame.

Finally, garnish with coriander leaves and switch off the flame.

Wilt banana leaves and keep them ready. If the leaves are not wilted they might tear as you fold and pack. Show the banana leaf in direct flame to wilt the leaves.

Take a wilted banana leaf and add some prepared masala to it. Keep a fried fish on top of it. Top the fish with more masala.

Now fold and pack the fish with the banana leaf. Tie it with a thread so that it retains the flavor and does not come out while cooking.

Heat a skillet with coconut oil once it's hot keep the banana leaf parcel and cook on a low flame for 15 mins. Flip and cook both sides.