| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy, Eggs |
Indian |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Fish (any firm white fish) |
|
|
Salt to taste |
| 1 |
ts |
Turmeric powder |
| 1 |
ts |
Coconut milk |
| 2 |
ts |
Ginger; grated |
| 1 |
|
Onion; finely grated & ground |
| 1 |
|
Egg; beaten |
| 1 |
ts |
Black pepper; ground |
| 2 |
tb |
Butter; melted, warm (or oil) |
| 2 |
|
Tomatoes; sliced 1/4 inch thick |
| 1 |
lb |
Green chiles; whole, stems removed |
| 1 |
|
6-inch banana leaf (one 6-inch piece of banana leaf, or aluminum foil) |
| 2 |
ts |
Lime juice |
INSTRUCTIONS
(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@hplbct.hpl.hp.com> on Sep 20, 1997
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”