Wash fish and pat dry. Cut them into halves or quarters according to their size. Apply lime juice and pepper.
Grind all the ingredients from coconut to salt together to make smooth, thick Chutney.
Grease some pieces of banana leaves. Apply Chutney to both sides of fish, place on banana leaves and make a neat parcel. Place them on a plate and cook on full power for 5 minutes, turning the pieces after 3 minutes.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.