Meen Pollichathu

Wash and clean the whole fish. Score the fish so that the flavours infuse into the fish better.

Grind and make a paste of half of the shallots, ginger-garlic paste, turmeric powder, pepper powder, chilli powder and salt. Marinate the fish with this masala for 15-20 minutes.

Heat the coconut oil in a pan and shallow fry the fish until it's golden brown in colour. Make sure you do not over fry the fish.(You can put a few curry leaves in the oil for a better flavour.)

Add in the chopped onion, curry leaves, green chillies to the remaining oil, once the onions become soft and the colour changes, add in the tomatoes.

Grind together the shallots, ginger, garlic, turmeric powder, coriander powder and chilli powder.

Add this paste to the hot pan and cook with the onions and tomatoes until it's cooked. (The oil should leave the masala.) Check the salt, then add the sugar and vinegar.

Keep the banana leaf directly on the fire to make it more pliable. (This will ensure that the leaf does not tear while folding. The colour of the leaf should get darker. This would be the right stage. Make sure you heat the leaf evenly.)

Cut the banana leaf into long halves without the centre stalk. Place some masala on the leaf and spread it. Place the fish and coat it with the masala.

Fold the leaf into a packet with the fish and tie it with a thread. Heat oil in a pan and cook these packets on medium-low heat for about 20 minutes.

Serve it hot.