How to fry big fish without losing the spicy goodness of marinade

Who doesn't like to have delicious fried fish covered with spicy and flavoursome masala? However, many complain that the marinade doesn't work its magic on large and fleshy fish, despite marinading for hours. Here's an easy way to make fried fish which is super delicious.

Ingredients
300 gms yellow fin tuna/seer/tuna
1 tsp turmeric powder
3 tsp chilli powder
1 tsp black pepper powder
4 cloves garlic
1 tsp fennel seeds
A bunch of curry leaves
Oil to fry
2 plantain leaf/aluminium foil

Preparation
Clean the fish pieces with salt and vinegar
Grind the garlic, fennel seeds and curry leaves into a fine paste
Into a vessel add turmeric powder, chilli powder, black pepper powder, garlic-fennel paste, a teaspoon full of coconut or vegetable oil and salt as required
Add the cleaned fish pieces into it and mix well
Marinate the fish pieces for at least 15 minutes
Heat the plantain leaves over the flame to make it soft
Place one of the plantain leaves on a heated pan with thick bottom
Spread the marinated fish pieces on the leaf
Cover the fish pieces with the other plantain leaf
Cook the fish for 5 minutes
Heat oil in pan
Fry the cooked fish pieces until its outsides are crunchy
There is no need to fry the fish pieces for too long as they are already cooked
Even big and fleshy fishes could be deliciously fried like this without losing its spiciness and flavour.