Ingredients
1. Fish sole, diced with pocket (400gms)
2. malt vinegar (50ml)
3. ground nut oil (1tbsp)
4. lemon wedges (for garnish)
5. banana leaves (to wrap the fish)
6. salt (to taste)

Coconut Paste:-
1. pepper corn (4-5)
2. cumin seeds or jeera (1tsp)
3. coriander seeds (1tsp)
4. garlic (6-7cloves)
5. green chilies seedless (3)
6. chopped coriander (20gms)
7. grated coconut, white part only (50gms)
8. oil to fry (4tbsp)
9. garlic (100gms)
10. lemon juice (3tbsp)
11. sugar (1tsp)
12. red chili powder (1tsp)
13. salt (to taste)

Method of preparation:-
1. Take fish, marinate it with vinegar and salt in a bowl. Keep it aside for about 20-30 minutes. Make coconut paste out of all the ingredients by grinding it in a blender.

2. Take banana leaves, wash them and wipe them and then apply the ground nut oil on them. Stuff the pockets in the fish with coconut chutney or paste. Spread the remaining on both sides of fish.

3. Wrap the each piece in banana leaves separately. Now steam the wrapped fish for about 30 minutes. Now unwrap the steamed fish and serve it with lemon wedges.