Ingredients

1 big bunch of coriander

salt, to taste

1 tsp cumin powder

1 tbsp lemon juice

1 big green chili

½ cup coconut, grated

1 white fish, fillet

Method

This is a list of ingredients.

To a blender, add the coriander and mint leaves.

Then, add the salt.

Next, add the cumin powder.

Add the lemon juice.

Next, ad the green chili.

Finally, add the coconut.

And give it a good mix, so that the chutney is nice and thick. You should add as little water as possible.

On a baking tray, layer 2 banana leaves. If you don’t have banana leaves, you can use aluminium foil.

Spread some chutney at the bottom.

Put the piece of fish on top.

And cover the fish with more chutney.

The fish should be almost completely covered.

Fold the banana leaves as shown below and hold them together with toothpicks.

Bake in a preheated oven at 180 degrees for 20 mins, or till the fish has been cooked completely.

Carefully, remove the banana leaves from top.

The fish will let out a jet of steam when you open it, so make sure you are at a  distance. You can also wait for 5-10 minutes, and let the fish cool down a little before opening.

Serve hot with white rice.