Ingredients:

* 2 tsp Salt
* Juice of 1 Lemon
* 2 Large Pomfrets, or Dover or Lemon Sole

Masala
* 2 tsp Sugar
* 6 Pods Garlic
* 1 tsp Cumin seeds
* 2 tsp Lemon Juice
* 8 Fresh Green Chillies
* 8 tbsp Coconut, shredded
* 115 gms Fresh Coriander, including the tender stalks

Method:

1. Scale the fish and cut off the fins. Cut the fish and remove the heads, if desired. Using a sharp knife, make 2 diagonal gashes on each side, then pat dry with kitchen paper.
2. Rub the fish inside and cut with salt and lemon juice and allow to stand in a cool place for about 1 hour. Pat dry thoroughly.
3. For the masala, grind all the ingredients together using a pestle and mortar or food processor.
4. Stuff the fish with the masala mixture and rub any remaining into the gashes and all over the fish on both sides.
5. Place each fish on a separate piece of greased foil. Tightly wrap the foil over each fish. Place in a steamer and steam for 20 minutes, or bake for 30 minutes at 200 degrees C/400 degrees F/Gas 6 or until cooked.
6. Remove the fish from the foil and serve hot.