Coconut Curry Crust Fish

"Super easy, really! An inspiration from an Indian dish we enjoyed in Thailand many many years ago. Serve with salad and rice."
photo by loof751 photo by loof751
photo by loof751
photo by Queen Dana photo by Queen Dana
photo by Artandkitchen photo by Artandkitchen
Ready In:




  • 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.
  • Enjoy!

Questions & Replies

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  1. Queen Dana
    I used tilapia. The bottom of my breading stuck to the pan so next time I'll cook on parchment. Very tasty.
  2. KLBoyle
    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!
  3. ellie_
    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!
  4. mae428
    This was fantastic! I heard that breading with coconut is the latest craze so I googled and found your recipe. I just threw all the ingredients in a food processor and patted them on the fish. I left the fish in the oven for about 10 minutes longer to get more of a crust. This is definitely a keeper that I will be making for a long time to come. Thank you!
  5. loof751
    This is an outstanding fish recipe! I used recipe #424976 for the garam masala, and orange roughy for the fish. I used a little more chili pepper than called for. The cook time was just perfect for this. I only pressed the crust on the top of the fish so I had no problem with sticking. Thanks for sharing a great recipe!


  1. UmmBinat
    Yummy! I used haddock fillets, recipe#279714, fresh pressed garlic, unsweetened coconut flakes, sweet rice flour in place of cornstarch as it acts like a starch and we are corn free, sea salt to taste, canola oil to be soy free, no optionals, plus the rest of the ingredients. I took Queen Dana's advice and cooked on parchment paper. Much easier clean up too. Served with a pilau (rice) & recipe#445718 for a simple Indian meal.


I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well
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