• 2 lb. fish (any firm white fish)
• salt to taste
• 1 tsp. turmeric powder
• 1 tsp. coconut milk
• 2 tsp. ginger, grated
• 1 onion, finely grated & ground
• 1 egg, beaten
• 1 tsp. black pepper, ground
• 2 Tbs. butter, melted, warm (or oil)
• 2 tomatoes, sliced 1/4 inch thick
• 1 lb. green chiles, whole, stems removed
• 6-inch banana leaf (one 6-inch piece of banana leaf, or aluminum foil)
• 2 tsp. lime juice

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.

Origin: (The Indian Cookbook, Prava Majumder, ISBN: 9971 65 167 X, 1980
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