An ancient technique to bake fish and meat is to wrap it in fresh clay and cook it on the hot coals. Plant leaves can be used to provide a barrier between the meat and clay although I did not use ...

2. Keep it whole. Rub salt, turmeric and red chilly powder. Smear it well. Keep the fish aside. 3. Grind coconut, green chillies, coriander into smooth paste (chutney), add lime juice. Mix thoroughly.