INGREDIENTS
1 – 1 1/2 pounds white fish (black cod, sea bass, halibut, mahi-mahi, escolar, ono, wild cod, haddock, etc.) whole filet or pieces (thicker cuts are better here)
Kerala Paste:
- 2 shallots, sliced ( 1/3 cup)
- 2 garlic cloves
- 12 curry leaves
- 2 teaspoons chili powder
- 1 tablespoon coriander
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon yellow curry powder (optional)
- 1 tablespoon coconut oil (or ghee)
- 1 tablespoon tamarind water (or lime juice)
Garnish with Lime wedges and fried curry leaves. Serve with Indian Lemon Rice, Naan Bread and Raita.Cook Mode Prevent your screen from going dark
INSTRUCTIONS
- Preheat oven to 375F. (see notes for grilling)
- Pat dry fish, remove any bones, and place on a greased or parchment-lined sheet pan
- Make the paste: Place all the paste ingredients in a food processor, and pulse until finely chopped. Scrape down the sides, pulse again, and repeat, until it becomes a cohesive, thick, paste. It doesn’t need to be smooth. To make tamarind water mix 1 teaspoon tamarind paste with 2 teaspoons water ( just add both to processor)
- Brush the Kerala Paste on the tops and sides of fish.
- Bake until cooked through (12-18 minutes depending on thickness), then broil for a couple of minutes if you like, to get the top golden.
- Optional: In a skillet, sizzle a few fresh curry leaves in ghee for 20-30 seconds until crisp, and spoon over the fish for a pretty garnish.
- Place on a banana leaf if you like and serve with lime wedges, Indian Lemon Rice or Basmati Rice and Raita.