Name: Green Chile Fish
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

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

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