Clean and gut the fish, don't cut into the pieces, give 2 deep incisions on it, and cut its belly.
Keep it whole. Rub salt, turmeric and red chilly powder. Smear it well. Keep the fish aside.
Grind coconut, green chillies, coriander into smooth paste (chutney), add lime juice. Mix thoroughly. This is the stuffing for the fish.
Place the cleaned and gutted fish on a big plate. Stuff green chutney into its belly and in the incisions thoroughly.
Carefully wrap the fish in a banana leaf smeared with oil. Cover fully. You can use aluminum foil also.
Boil enough water in a deep vessel or idli maker. Place the fish on a sieve and over boiling water. Make sure that the water should be boiling.
Cover it and steam it for exactly 5 to 6 minutes. Don't overcook as fish is delicate and tends to crumble in case of overcooked.
Take the fish out. Place it on the plate and gently uncover it. Top with some coconut oil.
Note- You can use big mackerel(bangada) and big jumbo prawns as well.
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Key Ingredients: pomfret, coconut, coriander leaves, garlic, turmeric, kashmiri mirch, ginger, green chillies, lemon juice, vegetable oil, salt