Sprinkle vinegar and salt and marinate for 30 minutes.
Trim, wash and wipe banana leaves.
Cut coconut into pieces. Clean and chop coriander.
Wash, slit and remove the seeds from the green chillies. Peel garlic.
Now put all these and the remaining ingredients in the mixie to make a smooth paste. Keep aside.
Stuff fish pieces with chutney and spread the rest on both sides.
Apply oil on banana leaves and wrap each piece separately.
Steam the wrapped fish pieces for 30 minutes.
Cut lemon into wedges.
After 30 minutes, remove fish from steam. Unwrap arrange on a platter.
Serve with lemon wedges.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.