Yield: 1 Servings
|2 pounds||Fish (any firm white fish)|
|Salt to taste|
|1 teaspoon||Turmeric powder|
|1 teaspoon||Coconut milk|
|2 teaspoons||Ginger; grated|
|1||Onion; finely grated & ground|
|1 teaspoon||Black pepper; ground|
|2 tablespoons||Butter; melted, warm (or oil)|
|2||Tomatoes; sliced 1/4 inch thick|
|1 pounds||Green chiles; whole, stems removed|
|1||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