Clean and wash fish.
Sprinkle vinegar and salt, marinate for 30 minutes.
Trim, wash and wipe banana leaves.
Prepare chutney with coriander leaves, coconut, green chillies, cumin seeds, garlic, coriander seeds and curd.
Add salt, lemon juice and red chillie powder.
Put the fish fillets in the chutney.
Apply oil to the banana leaves and wrap each piece separately.
Steam the fish in a steamer or an idli maker for 30 minutes.
Unwrap the fish, arrange on a platter and serve with lemon wedges.
- 800 Gram Pomfret fillet
- 6 tsp Malt vinegar
- to taste Salt
- 2 tbsp Olive oil
- 3 Lemons (juiced)
- Banana leaves (to wrap each fillet separately)
- For the coconut chutney:
- 1 cup Curd
- 1/4 cup Fresh coconut
- 1 cup Coriander leaves
- 6 Green chillies whole
- 2 tsp Garlic
- 1 tsp Red chilli powder
- 1/2 tsp Coriander seeds
- 5 tsp Cumin seeds
- 2 tsp Castor sugar