Cut the bananas in half after peeling their skin off. Make 4-5 long pieces from each banana.
Heat a pan with oil and add the onion, ginger and garlic pastes, salt, turmeric, red chili and coriander powders. Stir and add the fish pieces. Pour 1/2 cup of water and cook until the water dries off and the oil starts to float on top.
Transfer the fishes when they are almost cooked on a separate plate.
Now add the chopped bananas to the gravy.
Stir and add the fish pieces and 2 cups of water.
Put the lid on and turn the heat down. Cook for 10-15 minutes.
Garnish with coriander leaves and green chilies. Let the curry simmer on low heat for 5 more minutes.