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Oven-Baked Kerala Fish with Coconut Curry Paste Recipe

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4.4 from 55 reviews

Kerala Fish is a flavorful South Indian baked fish dish featuring a vibrant paste made from shallots, garlic, curry leaves, and a blend of spices including chili powder, coriander, turmeric, and tamarind water. This recipe highlights the traditional Kerala flavors, offering a delicious, aromatic, and mildly spicy fish preparation perfect for any meal.

  • Total Time: 28 minutes
  • Yield: 4 servings

Ingredients

Kerala Fish Paste

  • 2 shallots, sliced (1/3 cup)
  • 2 garlic cloves
  • 12 curry leaves
  • 2 teaspoons chili powder
  • 1 tablespoon coriander powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon yellow curry powder (optional)
  • 1 tablespoon coconut oil (or ghee)
  • 1 tablespoon tamarind water (or lime juice)

Fish

  • Fish fillets, bones removed (quantity for 4 servings, approx. 1 to 1.5 pounds depending on preference)

For Garnish (Optional)

  • Fresh curry leaves
  • Ghee (for sizzling garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). If you prefer grilling, follow the notes for an alternative cooking method.
  2. Prepare the Fish: Pat dry the fish fillets and remove any remaining bones. Place them on a greased or parchment-lined baking sheet to prevent sticking.
  3. Make the Kerala Paste: Add shallots, garlic, curry leaves, chili powder, coriander powder, salt, pepper, turmeric, yellow curry powder (if using), coconut oil, and tamarind water or lime juice into a food processor. Pulse until the mixture forms a thick, cohesive paste. Scrape down sides and pulse again if needed. The paste should be finely chopped but not necessarily smooth.
  4. Apply the Paste to Fish: Generously brush the prepared Kerala paste over the tops and sides of the fish fillets, ensuring they are well coated for maximum flavor.
  5. Bake the Fish: Place the fish in the preheated oven and bake for 12-18 minutes, depending on the thickness of the fillets, until the fish is fully cooked through and flakes easily with a fork.
  6. Broil for Finish (Optional): For a golden and slightly crisp top, switch the oven to broil and cook the fish for an additional 2-3 minutes, watching carefully to avoid burning.
  7. Prepare Garnish (Optional): In a small skillet, heat a little ghee and sizzle a few fresh curry leaves for 20-30 seconds until they become crisp. Spoon these crisp leaves along with ghee over the baked fish as a vibrant and fragrant garnish.
  8. Serve: Serve the baked Kerala fish on a banana leaf if available. Accompany with lime wedges, Indian Lemon Rice or fragrant Basmati Rice, and cooling raita for a complete meal.

Notes

  • If you prefer, you can grill the fish instead of baking: preheat grill to medium-high and cook the fish coated with Kerala paste for 4-6 minutes per side, depending on thickness.
  • Tamarind water is made by mixing 1 teaspoon tamarind paste with 2 teaspoons water; alternatively, lime juice can be used for a tangy flavor.
  • Removing fish bones is recommended for easy eating and presentation.
  • The optional yellow curry powder adds depth but can be omitted if unavailable.
  • Using coconut oil provides authentic flavor, but ghee is a suitable substitute for a richer taste.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Indian, Kerala

Find it online: https://allyumcooks.com/oven-baked-kerala-fish-with-coconut-curry-paste-recipe/