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Baked Fish with Eggs
Ave. Rating is 3 (1 ratings) Add Your Comments and Ratings

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Traditional Indian Jewish Rosh Hashana recipe. For more information, visit

Serves: 4

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Indian Parve Entree
Rosh Hashana

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1 pound cod, pomfret, or tilapia filet
4 extra large eggs, beaten
4 tablespoons margarine
4 big pink onions, minced
¼ teaspoon ground pepper
1 teaspoon ground turmeric
1 teaspoon sugar
1 tablespoon lime juice
3 green chilies, minced
1 ½ inch piece of ginger, minced
5 garlic cloves, minced
¼ cup coriander leaves
¼ cup mint leaves
Salt to taste


  1. Clean and cut the fish into large pieces. (For special occasions, leave it with the head.)
  2. Wash the fish pieces and rub with turmeric and pepper powders.
  3. Dissolve the sugar in lime juice.
  4. Heat the margarine using a non-stick pan over medium heat. When hot, fry the fish lightly on both sides and remove from pan.
  5. In the same margarine, fry the onions until golden brown. Add the green chilies, ginger, garlic, coriander, mint, and a little salt and fry lightly. Remove from pan.
  6. Take a flat baking dish and spread out half the fried onion mixture and arrange the fried pieces of fish on top.
  7. Spread the remaining onions over the fish and sprinkle with the sugared lime juice.
  8. Next, spread the beaten eggs over the fish and cover the dish with foil.
  9. Bake the fish for half an hour in the at 350 degrees (F).
  10. When eggs are yellowish brown, the dish is ready.
  11. Sprinkle with ground pepper and serve hot with warm bread rolls.

Reader Comments

Chamomile says...
Rating is 3

I guess finding useful, reliable infmtoarion on the internet isn't hopeless after all.
Mar 16, 2017 (report abuse)



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