Mix the chilli powder, turmeric powder, lemon juice, a pinch of salt and a bit of water together so it becomes a smooth marinade.
Score the Fry’s Fish-Style Fillets and smear the marinade over, set aside.
Put 1 Tbsp of the coconut oil in a pan and pan-fry for approx. 2 minutes on each side, set aside
Add the rest of the oil, mustard and somph seeds, ginger, garlic, green chilli, curry leaves and onion to the pot and stir.
Allow to simmer until the ingredients start to get golden brown, then add the chilli powder and turmeric powder, some salt and the tomato puree. Simmer for 5-10 minutes on low heat.
Add the coconut milk and cook for 1-2 minutes.
Heat the banana leaves for a few seconds above the heated stove plate, as this makes it more pliable.
Place the cooked masala on the banana leaves, put the Fry’s Fish-Style fillets on top and finish with some more masala.
Wrap in the banana leaves, sprinkle water and place in oven tray in middle shelf of hot oven (190°C) for approx. 5 minutes.
Your Fish-Style Fillets in banana leaves are ready to serve with rice, naan or roti.