Fish Fry in Banana Leaf

Ingredients

2 medium pomfrets, cut into darnes
200 grams tomato chutney
½ teaspoon turmeric powder
Salt to taste
½ lemon
3 tablespoons oil + for shallow frying
1 teaspoon mustard seeds
12-15 curry leaves 
10-12 garlic cloves, crushed
2 medium onions, chopped
A few banana leaf pieces, slightly toasted
1-2 pieces of hot charcoal
Lemon slices for garnish
Micro greens for garnish

Method

1. Take fish on a plate, add turmeric powder, salt, and squeeze lemon and rub well. Set aside to marinate for 10 minutes.
2. Heat 3 tablespoons oil in a non-stick pan, add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds.
3. Add garlic and sauté for 30 seconds. Add onion and mix well. Sauté till translucent.
4. Add tomato chutney and mix well. Cook for 1-2 minutes and take it off the heat.
5. Place a portion of the prepared mixture on a banana leaf pieces and spread it slightly.
6. Place a piece of fish and spread a little more of the prepared mixture on top. 
7. Bring the sides of the banana leaf to the centre and wrap it like a parcel. Secure them with tooth picks.
8. Heat sufficient oil in another non-stick pan, place the parcels on it and shallow fry for 2-3 minutes, flip and place a piece of hot charcoal, cover and cook for 2 minutes.
9. Discard the charcoal and cook for 2-3 minutes. Take it off the heat.
10. Unwrap the parcels on the serving plate, garnish with lemon slices and micro greens.
11. Serve hot.