Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Lakshadweep · Lunch

Baked Fish with Coconut

Traditional 12. Baked Fish with Coconut recipe

🧺 Ingredients

• Seerfish or Mackerel: 600g (2 large), cleaned and gutted
• Coconut (grated): 150g
• Onion: 2 medium (180g), sliced
• Tomato: 2 medium (150g), sliced
• Ginger: 8g, sliced
• Green chili: 3, slit
• Curry leaves: 20 leaves
• Turmeric: 1g
• Chili powder: 1.5g
• Salt: 5g
• Lemon juice: 10ml
• Coconut oil: 40ml
• Rice (cooked): 300g

👩‍🍳 How to make Baked Fish with Coconut

1. Preheat oven to 180°C or use wrapped cooking on stovetop (dum).
2. Make paste of grated coconut, turmeric, chili powder, salt, lemon juice.
3. Apply paste inside fish cavity and all over exterior.
4. Line baking dish or banana leaf with coconut oil (10ml).
5. Layer: onion slices (half), tomato slices (half), then fish.
6. Top with remaining onion, tomato, ginger slices, green chili, curry leaves.
7. Drizzle remaining coconut oil (30ml) over top.
8. Cover with aluminum foil or banana leaf.
9. Bake at 180°C for 18-20 min. Visual cue: Fish flakes easily at the thickest part, onions soft, aroma fragrant coconut-fish.
10. Or: Cook on very low stovetop heat (140°C) wrapped in banana leaf for 18 min.
11. Serve with rice and pappadam.
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