Clean fish, remove heads and make diagonal slits on both sides of the fish. Set aside.

To make the marinade, combine together ground turmeric, crushed black peppercorns, red chili powder, oil and lemon juice in a large bowl. Season with salt. Add fish. Coat in masala. Cover and refrigerate for about an hour.

To shallow fry fish, place a large frying pan over medium-high heat. Add fish. Fry until both sides are browned. Drain on an absorbent towel. Set aside.

To make masala, heat oil in a large frying pan over medium-high heat. Add shallots. Sauté, stirring occasionally, for 2-3 minutes or until soft. Add ginger, garlic, green chilies and curry leaves. Sauté, stirring occasionally, for 2-3 minutes or until fragrant.

Add tomatoes. Sauté, stirring occasionally, for 2 minutes or until soft and mushy. Add ground turmeric, ground coriander and red chili powder. Season with salt. Sauté, stirring, for a few seconds. Add a little water to get semi solid consistency. Bring to boil. Simmer for 2 minutes or until the sauce gets a semisolid consistency. Remove from heat. Set aside.

If using fresh banana leaf, show it over the flame until it’s wilted and turn soft. If using frozen banana leaf, thaw completely.

Place a banana leaf on the work surface. Place 1 tablespoon masala in the center of the leaf. Place a fish on the masala. Add more masala on the fish. Fold the leaf to cover the fish. Secure with a twine or banana string. Set aside. Repeat with the other fish.

To make meen pollichathu, heat 2 tablespoon oil in a large frying pan over medium-high heat. Place fish parcels in the pan. Cook, covered, for about 5-6 minutes, turning once, until fish is cooked through.