Fish Karala

Ingredients
1 kg bone less murrel or pomfret
For Marination

• 6 tsp chilli powder
• 1/4 turmeric
• 1 tsp pepper pd
• 2 tsp ginger garlic paste
• 1 tsp fenugreek
• 1 tsp  fennel
• 2 tsp lemon juice
• Salt to taste
• Oil to fry
• for coating
• 2 cup finely chopped red pearl onion/small onions(around 20)
• 2 tsp finely chopped green chili
• 1 spring of curry leaves
• 1 tsp turmeric pd
• 1 tsp red chili
• 2 tsp oil
• 1 cup thick coconut milk 
• salt to taste
• 2 banana leaves-big enough to wrap the fish from all side.

Method
                   Make 4-5 slits on the cleaned fish. Mix together the chili turmeric and pepper pd ginger garlic paste salt to taste lemon juice if u want2 tsp of water to mix the pd into thick paste.
                   Marinate the fish evenly on both sides with the paste and keep aside for 2 hours.Heat oil in a flat nonstick pan and put fish in when the oil is hot . Shallow fry the fish in medium heat by flipping each side when it is almost done do not make it too crispy or over cook it.Then fish should be soft and moist, as it will be cooked again at the final stage.
                     Heat 2 tsp oil in a pan and saute the chopped small onion ginger green chili and curry leaves on low heat until they cook and golden in color.Add a pinch of turmeric and chilli pd to get a roasted color.At this stage add  coconut milk and make a thick paste.
                     Mildy wilt the fresh and washed banana leaves by putting them over low flame, then place a large flat nonstick pan.Make a thin bed with half the paste and place fried fish on it,then top with the rest of the paste.
                  Cover and wrap the fish completely by folding the banana leaf from all sides, Cover with lid and let it cook for 10 min on low flame, until the masala is cooked .Serve hot as a starter.