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."
 
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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:
40mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • 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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Reviews

  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!
     
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Tweaks

  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.
     

RECIPE SUBMITTED BY

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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