Chutney Fish Recipe

Ingredients needed for the recipe chutney fish
1 pomfret fish weighing a little more than 1 kilo
salt to taste
handful curry leaves
2-3 green chillies
oil for frying the fish

For the chutney
1/2 cup coriander leaves
3 flakes garlic
2-3 green chillies
1/4 cup lime juice
1 cup fresh grated coconut
salt to taste

How to prepare the fish
Clean the fish and keep it whole. dry the fish with a kitchen towel.
Slash the fish nicely till the knife reaches the bone but be careful that you do not cut through the fish.
Grind curry leaves, green chillies and salt to taste to a smooth paste. apply on the fish, keep aside for 10 minutes.
Heat oil in a pan, just enough to fry the fish till it is half done on both the sides.
Grind the chutney ingredients to a smooth paste, keep aside.
As soon as the fish is half done, remove from the fish from the fry pan.
Take a plantain leaf and keep the fish on top of that. Apply the ground chutney paste on both sides, filling the gashes you have made on the fish.
Tie up the plantain leaf after folding it nicely with a thick thread or plantain fibre.
Steam in a cooker for about 20 to 30 minutes according to the size and weight of the fish.
Remove when done abd serve hot, as side dish to pulaos, biryanis or rotis.