Recipe Cook Time
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, red chilly powder. Smear it well. Keep it aside.
Grind coconut, green chillies, coriander into smooth paste (chutney), add lime juice. Mix thoroughly.
Put cleaned and gutted fish in a big plate.
Stuff green chutney into its belly and in the incisions thoroughly.
Boil enough water in a deep vessel or idli maker.
If u have banana leaf then clean it ,smear it with little oil and carefully wrap the fish in it. Cover fully. You can use aluminum foil.
Place in the sieve and place it over boiling water. Make sure that water should be boiling.
Cover it and steam it for exactly 5 to 6 minutes. Don't overcook as fish is delicate and tend to crumble in case of overcooked.
Take the fish out. Place it in the plate and gently uncover it.
you can drizzle some olive oil. For authentic test use coconut oil.
Note- You can use big mackerel(bangada) and big jumbo prawns as well.