Pepper powder 2tsp., lemon juice 50ml., salt to taste, ginger and garlic paste 2 tsp. each. Mix the ingredients, marinate the fish and refrigerate for 2 hours. Heat 2 tbsp. coconut oil in a pan and light brown both sides and keep aside.
Onion 2, garlic 6 cloves, ginger 2 inch piece, tomato 2, all finely chopped. Coconut oil 3 tbsp., chilly powder 2 tsp., salt to taste.
Heat oil in a pan, drop in onion, garlic and ginger, sauté till tender, add tomato, sauté till tender, add salt and chilly powder, sauté till cooked. Add fish pieces and cover with the thick gravy.
Cut banana leaves into medium pieces. Stew the leaves. On the leaves place the fish piece with gravy. Wrap each pieces and tie up with banana strings.
Heat a frying pan, place the wraps and fry both sides.
Serve with rice and vegetable salad. The flavour of the banana leaf is so nice and to have rice in the leaf is very delicious. It is a traditional and ethnic way of cooking.