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