Total Time
45mins
Prep 20 mins
Cook 25 mins

Be sure to serve some hot rice with this dish to enjoy with the flavorful sauce that is created by the spices and coconut milk. I found this recipe on FoodTV and it's a winner.

Ingredients Nutrition

Directions

  1. Cut fillets crosswise into strips 2-inches wide.
  2. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
  3. Preheat oven to 350 degrees.
  4. In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned.
  5. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes.
  6. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste.
  7. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
  8. Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer.
  9. Bake, uncovered, for 10 minutes in the preheated oven.
  10. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
  11. Garnish with chopped cilantro.
Most Helpful

5 5

Fantastic recipe Geema!!! made this for lunch to take to my inlaws. Used my own masala instead of the spice mix which is anyway a mix of fennel, cumin, coriander, pepper, aniseed and bayleaf which I always keep on hand (lovely to add to a vegetable preparation too!!!). Added the cayenne and turmeric. And then followed the recipe using the green chilli and floored them folks!!!Thanks!!! Fay khush hui!!!! (Means you made Fay happy in Hindi. It is a famous dialogue from a Bollywood film rather like I'll be Back by AS);) Fay

5 5

I will never buy canned curry sauce again. This was a yummy sauce for fish.

5 5

Excellent! I used one 14 oz. can of coconut milk, so there would be plenty of sauce. Also had to cook longer than specified (total of 45 minutes) because my cod was very thick. Hubby and brother-in-law loved it.