Ingredients

• 1.5 kg - fish
• 2 onions
• 2 tomatoes
• 2 eggs
• 2 tbsp - butter
• 100 gm - cheese
• 4 tbsp - maida
• 1.5 piece ginger
• 1.5 tsp - mustard powder
• 2 tsp - Crushed pepper
• 4 green chillies
• 3 celery stalks
• 1 cup - milk
• a dash of turmeric powder
• salt to taste.

How to Make Fish Souffle

• Clean and wash fish.
• Cut and boil with a little salt, chopped tomatoes, onions, green chillies, ginger, turmeric powder and half a cup of water.
• When cooked, strain and keep the stock aside.
• Shred fish. Make white sauce by melting butter and adding maida.
• When it begins to turn light brown, add milk gradually.
• Allow it to thicken without any lumps.
• Remove from flame and add pepper powder, mustard powder, minced celery and grated cheese.
• Stir in the dish stock and add beaten yolks. Fold in stiffly beaten egg whites and the shredded fish.
• Mix gently and pour into a pie dish. Bake at 180 degree C for 15 mins. or until the top is brown.
• Brush with a little egg yolk and grated cheese.