Serves 4

1/2 kg. fish 4-5 green chillies
1/4 kg. tomato 1/2 tsp. ajinomoto
8 stalks celery a small piece ginger
1 tbsp. tomato sauce salt to taste
2 tbsp. butter pepper to taste


  1. Slice the fish, tomato, green chilli, ginger and celery. Then put salt, pepper, ajinomoto and butter in it and mix well.
  2. Cover and keep it aside in a cool place for half an hour. Cut a bamboo of 18 inches length and four inches in diameter from the joint, keeping one side open After half an hour put the fish in the bamboo and cover it with a banana leaf tying it with a string.
  3. Put the whole bamboo in a very, very low charcoal fire for an hour. Cut open the bamboo in the middle and serve very hot in the bamboo itself.
Nutrient Composition Per Serving
Energy (Kcal) 183 Carotene (μg) 441.6
Protein (g) 22.18 Vitamin C (mg) 1.5
Carbohydrate (g) 5.77 Mg (mg) 15.26
Fat (g) 7.89 Na (mg) 8.54
Fibre (g) 1.12 K (mg) 96.73
Minerals (g) 2.67 Mn (mg) 0.29
Calcium (mg) 290.68 Zn (mg) 0.36
Phosphorus (mg) 389.0 Cr (mg) 0.012
Iron (mg) 2.96