Wash and clean pomfrets. Mix together green chilli paste, ginger-garlic paste, turmeric powder, salt and one tablespoon of lemon juice and apply all over the fish and keep aside for half an hour.
Give slits on both sides and also give a cut on the top to create a pocket to put the stuffing. Grind scraped coconut, green chillies, coriander leaves and ginger into a fine chutney.
Add remaining lemon juice and salt to taste and mix well. Place some chutney into the pockets of each fish and also apply on all sides of the fish. Heat a griddle (tawa).
Roll the fish in semolina (rava) and place on the tawa. Dribble a teaspoon of oil and shallow fry the fish on low heat.
Cover and cook for two to three minutes. Turn the fish and cook on the other side with another teaspoon of oil till done. Similarly cook all the fish. Serve hot.