Coconut Curry Crust Fish
"Super easy, really!
An inspiration from an Indian dish we enjoyed in Thailand many many years ago.
Serve with salad and rice."
photo by loof751
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 600 -900 g fish fillets (example salmon fillet in one piece)
-
Crust
- 2 tablespoons ginger (fresh, grated)
- 2 medium onions (finely chopped)
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder (or 2 garlic cloves crushed)
- 1 cup coconut flakes
- 1 tablespoon cornstarch
- 1⁄2 teaspoon chili (optional)
- 2 tablespoons coriander, green (optional)
- 1 -2 teaspoon salt
- 80 ml water
-
Sprinkling
- 2 tablespoons oil
directions
- Arrange your fish in a baking greased baking mold.
- Mix all the ingredients for the crust together. Add some more water if necessary.
- Press the crust ingredients on the fish.
- Sprinkle with oil.
- Bake 30 minutes at 180°C (if necessary during baking time brush with some water). Heat and timing are basing it on convection oven.
- Enjoy!
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Reviews
-
I used tilapia. The bottom of my breading stuck to the pan so next time I'll cook on parchment. Very tasty. -
This dish is absolutely delicious! I had a hard time finding the garam masala and had to order it online but I'm so glad I did. The cook time was absolutely perfect which of course is incredibly important with fish (I usuually don't get that part right!). I know I will be making this dish for years to come; thanks for posting this winner! -
Excellent -- even my non-fish eater loved this fish! I changed the recipe slightly by using catfish (about 1 pound), skipping the garam masala but using the chili powder and using a sprinkling of instant onions and I forgot the oil. Cooked in 350-degree oven for 30 minutes -- perfect timing by the way and served with a tossed salad for a very good and satisfying dinner. Thanks for sharing! -
This was fantastic! I heard that breading with coconut is the latest craze so I googled and found your recipe. I just threw all the ingredients in a food processor and patted them on the fish. I left the fish in the oven for about 10 minutes longer to get more of a crust. This is definitely a keeper that I will be making for a long time to come. Thank you! -
This is an outstanding fish recipe! I used recipe #424976 for the garam masala, and orange roughy for the fish. I used a little more chili pepper than called for. The cook time was just perfect for this. I only pressed the crust on the top of the fish so I had no problem with sticking. Thanks for sharing a great recipe!
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Tweaks
-
Yummy! I used haddock fillets, recipe#279714, fresh pressed garlic, unsweetened coconut flakes, sweet rice flour in place of cornstarch as it acts like a starch and we are corn free, sea salt to taste, canola oil to be soy free, no optionals, plus the rest of the ingredients. I took Queen Dana's advice and cooked on parchment paper. Much easier clean up too. Served with a pilau (rice) & recipe#445718 for a simple Indian meal.
RECIPE SUBMITTED BY
Artandkitchen
Switzerland
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels.
Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world.
My main inspirations:
Italy: my roots
Switzerland: homeland
Greece: adopted homeland
Travelling: spices and dreams
Herbs and Bees: education in biology
Colors and shapes: love eat with eyes as well
