Prep 10 mins
Cook 30 mins
Super easy, really! An inspiration from an Indian dish we enjoyed in Thailand many many years ago. Serve with salad and rice.
- 600 -900 g fish fillets (example salmon fillet in one piece)
- 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
- 2 tablespoons oil
- 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.
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!