For Frying Fish

1. Sprinkle salt, turmeric and chilli powder on both sides of the fish and spread it evenly all over the meat. Marinate the fish for 10 minutes. Set aside.
2. Fry the fish in a tablespoon of coconut oil. Fry for one minute on each side. Remove from heat and set aside on a plate to cool.

For the Masala

1. Heat coconut oil in a pan and add in the chopped onions, curry leaves and crushed ginger. Fry till the onions are soft and starting to brown.
2. Add in the chopped tomatoes, turmeric powder, chilli powder, coriander powder and salt. Fry till the tomatoes are cooked and juicy.
3. Add in the fresh shredded coconut and coriander leaves. Remove from heat and mix well to combine. Set aside.

Cooking the fish in banana leaves

1. Run the banana leaf on fire for 2-3 seconds. The leaf would have become soft. Set aside.
2. Take a big piece of wilted banana leaf and add in two tablespoon of the prepared masala in the center. Add a piece of the fried fish and cover the fish with two tablespoon of masala.
3. Fold the banana leaf to make a small packet. Place it seam side down so it does not open. Repeat with all the fish pieces. Set aside.
4. Place the prepared pockets on a pan and cook for 5 minutes on a low flame, seam side down first. Cover the pan with a lid and cook. Turn the pockets and cook again for five minutes. Cover with a lid and cook.
5. Remove from heat and serve with lime / lemon wedges.