Recipe - Green Chile Fish

2 pound Fish (any firm white fish)
Salt to taste
1 teaspoon Turmeric powder
1 teaspoon Coconut milk
2 teaspoon Ginger; grated
1 Onion; finely grated &
ground
1 Egg; beaten
1 teaspoon Black pepper; ground
2 tablespoon Butter; melted, warm (or
oil)
2 Tomatoes; cut or sliced up One fourth inch
thick
1 pound Green chiles; whole, stems
removed
1 6inch banana leaf (one
6inch piece of banana
leaf, or aluminum foil)
2 teaspoon 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 CHILEHEADS DIGEST V4 #130 by Brent Thompson
brent@hplbct.hpl.hp.com on Sep 20, 1997