Green chile fish

Yield: 1 Servings

Measure Ingredient
2 pounds Fish (any firm white fish)
\N \N Salt to taste
1 teaspoon Turmeric powder
1 teaspoon Coconut milk
2 teaspoons Ginger; grated
1 \N Onion; finely grated & ground
1 \N Egg; beaten
1 teaspoon Black pepper; ground
2 tablespoons Butter; melted, warm (or oil)
2 \N Tomatoes; sliced 1/4 inch thick
1 pounds Green chiles; whole, stems removed
1 \N 6-inch banana leaf (one 6-inch piece of banana leaf, or aluminum foil)
2 teaspoons Lime juice

(The Indian Cookbook, Prava Majumder, ISBN: 9971 65 167 X, 1980, Times Books International, Times Centre, 1 New Industrial Road, Singapore 1953) Clean fish and cut into pieces. Dry well. In a bowl, mix salt, turmeric, coconut milk, ginger, onion, egg, black pepper, and warm butter. Marinate fish in this mixture for 30 minutes.

Cover the bottom of a casserole with half the green chiles, arrange fish on top, pour on the marinade, spread a layer of tomato rings then the remaining green chiles over the fish, then cover with the banana leaf.

Grill or bake for 20 minutes in a moderately hot oven.

When fish is cooked, sprinkle with lime juice and serve with rice.

Posted to CHILE-HEADS DIGEST V4 #130 by Brent Thompson <brent@...> on Sep 20, 1997

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