Take a pomfret and slit it through the middle on both sides, over the bone. Mix a kickass chutney from dry kashmiri chillies soaked in vinegar, onion, garlic, fresh coconut, cumin, salt and pepper. Liberally stuff this chutney into the pomfret. Place in a baking tray lined with foil and grill for 15 minutes. Serve on a banana leaf with diced cucumber and tomato, coriander and a nice squeeze of lime.