Ingredients:

• 4 – large Pomfret fillets, cleaned and washed
• 2 cups – boiled macaroni
• 2 cup – Milk
• 200 g – button mushrooms, chopped and washed
• 2 – large onions, finely chopped
• 2 – tomatoes, pureed
• 3 tbsp – flour
• 1 tsp – pepper powder
• 1 tsp – chopped Mint leaves
• 3 tbsp – Butter
• 2 tbsp – oil
• Salt to taste

Method:

1. Place the fish fillets in a greased baking dish.
2. Pour 1 cup of milk over them and sprinkle salt and pepper.
3. Bake the fish fillets in a moderate oven for 10 minutes and then remove from the oven
4. Heat butter in a pan and saute the mushrooms until soft . Add salt and pepper and stir well
5. Mix the flour with the remaining milk to form a smooth paste
6. Add the paste to the mushrooms. Stir well and simmer for 5 more minutes, then turn off the heat
7. Heat a little oil in another pan and fry the chopped onions golden brown. Add tomato puree and a little salt and pepper. Fry for 2 minutes
8. Add the macaroni and mix well
9. Spread the macaroni and tomato mixture on the fish. Then spread the cooked mushrooms over this layer
10. Dot all over with a little butter and bake in a moderate oven for 10 minutes
11. Serve with garlic bread or toast
12. Recipe Courtesy: Anglo-Indian Recipes mint leaves not used

Recipe courtesy of Bridget White