Cut the head and fins off the fish. Using a knife, score deep slashes on both sides of the fish.
Mix the turmeric, lime juice, and salt together in a bowl. Arrange the fish in a large dish and rub the turmeric and lime mixture evenly all over the fish.
Roast the whole spices gently together with the aniseed and cumin seeds on a Tawa, griddle, or in a dry frying pan (skillet) for about 30 seconds, or until they darken. Transfer to a mortar and, using a pestle, pound until coarsely ground or grind in a spice grinder.
Transfer to a bowl, add the tamarind pulp and sugar, then season with salt and mix together, adding a little water if necessary to make a paste. Rub the paste all over the fish including in the slashes.
Soften the banana leaf, or use a large piece of foil.
Wrap the fish tightly in the banana leaf or foil and secure with cocktail sticks (toothpicks).
Heat a Tawa, griddle, or non-stick frying pan. When hot, add the fish parcel and cook for 5 minutes on each side, or until the fish is cooked. Serve hot.