Kerala-Style Fish
Ingredients
The fish
-
1 – 1 ½
pounds
white fish (black cod, sea bass, halibut, mahi-mahi, escolar, ono, wild cod, haddock)
Kerala Paste
-
2
pieces
shallots, sliced
-
2
cloves
garlic
-
12
leaves
curry leaves
-
2
teaspoons
chili powder
-
1
tablespoon
coriander
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
½
teaspoon
turmeric
-
½
teaspoon
yellow curry powder (optional)
-
1
tablespoon
coconut oil (or ghee)
-
1
tablespoon
tamarind water (or lime juice)
Garnish
-
to taste
lime wedges
-
to taste
fried curry leaves
Instructions
- 1. Preheat the oven to 375°F.
- 2. Pat the fish dry, remove any bones, and place it on a greased or parchment-lined sheet pan.
- 3. Make the Kerala paste by blending all paste ingredients in a food processor until it forms a thick paste.
- 4. Brush the Kerala paste on the tops and sides of the fish.
- 5. Bake the fish until cooked through, about 12-18 minutes depending on thickness, and broil for a couple of minutes for a golden top if desired.
- 6. Optionally, sizzle fresh curry leaves in ghee and spoon over the fish as a garnish.
- 7. Serve with lime wedges, Indian Lemon Rice, or Raita.
Nutrition Facts (estimated)
Servings
4-6
Calories
164
Total fat
6g
Total carbohydrates
5.2g
Total protein
21.7g
Sodium
573.9mg
Cholesterol
46.5mg
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