Pour 2-3 tablespoons of hot water over tamarind pulp and allow to swell for about 10 minutes. Then stir until smooth and possibly pass through a fine sieve.
Peel and finely chop the shallots, garlic and galangale. Clean the chillies, cut lengthwise, remove seeds, wash and chop. Remove the outer leaves from the lemon grass, chop the inside finely. Wash lime leaves and chop finely.
Finely chop the prepared ingredients in a mortar or roughly puree them in a blender. Stir in oil. Season with salt.
Rinse the banana leaves, dab dry and halve each, so that 4 rectangular pieces (approx. 25 x 30 cm) are formed. Wash the fish, dab dry and coat all around with the curry paste.
Place 1 piece on each banana leaf and wrap it in it. If necessary, fix with wooden skewers.
Put the fish parcel on a baking tray. Cook in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes. Open the packet and serve the fish on the banana leaves.
Basmati rice tastes good with it.