Wash and cut the fish fillets into two by two inch pieces.
Grind together coconut, coriander leaves, salt, green chillies, cumin seeds, garlic and lemon juice to a smooth paste.
Marinate the fish pieces in this chutney for about twenty minutes.
Take a small piece of washed and clean banana leaf. Place 2 pieces of the marinated fish in the center of each banana leaf piece, making sure that they are well coated with the coriander paste.
Fold in the ends to make a parcel. Tie up parcels loosely with a string if desired.
You can either steam these fish parcels or cook on a tawa. To steam just place them in a steamer and steam for five minutes.
To cook on a pan, heat oil and place the parcels on it.
Cook turning the parcels from time to time so that they get cooked on both the sides.
When the banana leaves turn light brown take them off the pan or steamer.
Serve the fish in the banana leaves to seal in the juices and aroma.