Green chile fish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Egg; beaten | |
| 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 |
Directions
(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