This method of coating fish with intense spice mixes and cooking in banana leaf is a traditional method of cooking is Kerala. The leaf protects the spices from getting burnt and seals the flavours inside keeping the fish moist. The charred leaf is then discarded before serving.

Serves 4

4 fillets sea bream, medium sized, scaled and pin-boned
½ teaspoon red chilli powder
½ teaspoon salt
Juice of ½ a lime
4 nos. banana leaf cut into 10-12 inch squares
1 tablespoon vegetable or corn oil

For the spice crust
4 shallots, peeled
4 garlic cloves
1 teaspoon red chilli powder
10 peppercorns
20 curry leaves, finely shredded
2 tablespoons vegetable or corn oil
1 ½ teaspoon salt
1 teaspoon sugar
2 tablespoon white vinegar

For the chutney
3 green mangoes, peeled, deseeded and cut into dices
1 cup fresh grated coconut
1 shallot, sliced
1 garlic clove
2 teaspoon red chilli powder
1 tablespoon vegetable or corn oil
1 teaspoon salt
½ tsp sugar
3 tablespoon water

Marinate the sea bream with red chilli powder, salt and lime juice and set aside for 30 minutes.

For the spice crust, pound the shallots, garlic and peppercorns together to a coarse paste. Add the rest of the ingredients and mix well.

Heat the banana leaves on a hot pan or in the microwave until they are soft and pliable. Cover the bream fillets with the spice crust and wrap them one by one with the banana leaves and keep aside.

For the chutney, put the all the ingredients in a food processor and blend to a smooth paste, adding a little water if required.

Heat a tablespoon of oil in a heavy bottomed frying pan. Place the bream fillets wrapped in banana leaves. Cover and cook on both sides on low heat for about 3-5 minutes each