Wash and slit each banana pepper lengthwise, removing the seeds. Wearing gloves is highly recommended when handling banana peppers. If the peppers are particularly fresh and prone to breaking, blanch them in hot water for a few seconds to soften.

Combine finely chopped onions, Maldive fish flakes, roasted curry powder, salt, and lime juice in a bowl. Mix thoroughly using your hands, gently crushing the onions between your fingers as you go. Prepare this mixture just before you are ready to stuff the peppers and cook them to ensure freshness.

Stuff each banana pepper with the onion and fish mixture, using your hands to pack it in. Remember to wear gloves for this step.

Heat 2 teaspoons of oil in a large pan over medium heat. Arrange the stuffed banana peppers in the pan, ensuring they do not touch. Sprinkle a bit of salt and pepper over the top. Allow the peppers to brown on one side before turning them to brown on the other side as well.