Karimeen Pollichathu

Clean and score the karimeen fish with 3–4 diagonal cuts on each side. Marinate with turmeric, half the red chilli powder, lemon juice, and salt for 20 minutes.

Prepare the masala: heat 2 tablespoons coconut oil in a pan. Add finely sliced shallots and fry until golden brown, about 8 minutes.

Add minced garlic, grated ginger, and slit green chillies. Sauté for 2 minutes.

Add chopped tomatoes and cook until soft and oil separates.

Add remaining red chilli powder, coriander powder, and black pepper. Cook for 2 minutes until the masala is fragrant and thick. Add curry leaves and remove from heat. Cool slightly.

Wilt the banana leaves by passing them over a flame for a few seconds until they become pliable and turn bright green.

Place a banana leaf on a flat surface. Spread a spoonful of masala in the center. Place a marinated fish on top. Spread more masala over and around the fish. Fold the banana leaf to enclose the fish completely, securing with a toothpick or tying with a string.

Heat a flat tawa or griddle over medium heat. Place the banana leaf parcels on the tawa. Cook for 8–10 minutes on each side, pressing gently with a spatula.

The banana leaf will char slightly on the outside — this is normal and imparts a smoky, earthy flavor to the fish.

Open the parcels at the table and serve with steamed rice and lemon wedges.