Karimeen Pollichathu, Pearl spot fried in Plantain Leaf

Initial Preparation:

1. Clean the fish and make 3-4 slits on each side of the fish.
2. Mix together the kashmiri chilli powder, black pepper powder, turmeric powder, lemon juice, salt and make a fine paste.
3. Marinate the fish with this paste and refrigerate it for about 30 minutes.
4. Heat 4-5 tablespoon of oil in a non-stick pan and shallow fry in low flame for about 2-3 minutes per side. Then transfer the fried fish to a paper towel, to absorb the excess oil.
5. Make a fine paste of the chopped ginger, garlic and green chillies by adding little water. Set aside.

Masala Preparation:

1. Heat 1-2 tablespoon of coconut oil in the same pan in which fish was fried, and splutter mustard seeds.
2. Add curry leaves and the prepared ginger-garlic-green chilli paste, saute till the raw smell disappears.
3. Then add chopped pearl onions and onion and saute till the onions become soft.
4. Add kashmiri chilli powder, black pepper powder, turmeric powder, fennel powder, fenugreek powder and fry till the raw smell of the powders disappears.
5. Add chopped tomatoes, salt and fry till the tomatoes are mashed well. Remove from flame and set aside.

Packing the Fish:

1. Take a clean banana leaf and singe it over an open flame. Then cut the banana leaf into medium/large sized pieces.
2. Take one banana leaf piece and place a layer of masala on the center, then place the fried fish above the masala. Then place little masala on top of the fish.
3. Finally place some chopped onion, tomatoes, green chillies and curry leaves(specified in 'For final coating') on top of it.
4. Then wrap the fish tightly using the banana leaf and tie it with a thread.
5. Heat 2-3 tablespoon's of oil in a non-stick pan, place a large plantain piece in the pan.
6. Then place the wrapped fish packet in it and cook covered in a low flame for about 20 minutes. Don't forget to flip to the other side after first 10 minutes.
7. Serve hot or warm.