Wash the fish fillet, dry with paper
towels. Rub the fish with salt and set aside. Peel the lemon and remove
all the white pith. Cut the lemon in pieces and discard all the seeds.
Use a food processor to blend one roughly chopped onion, garlic, ginger,
chilies, fresh cilantro, cumin and fenugreek. Blend on high speed until
pureed smoothly. Add coconut and blend again. Heat a wok with oil and
fry the remaining onions until soft and golden. Add the blended mixture
and fry, stirring for a few minutes. Remove from the heat. Add salt to
taste and garam masala. Coat each fish fillet with the mixture. Wrap the
fish securely in banana leaves and steam over gently simmering water for
30 minutes. Turn the parcel once during steaming. Serve in the leaf
parcels with rice.