Baked Fish With Chilli Coconut Sauce

Big chunks of fish marinated with chilli lemony marinade served with a unique chilli coconut sauce . This recipe has featured on the show Khanakhazana.

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Baked Fish With Chilli Coconut Sauce
Main Ingredients King fish, Coconut milk
Cuisine Fusion
Course Main Course Seafood
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Baked Fish With Chilli Coconut Sauce

  • 4 King fish
  • 1 cup Coconut milk
  • to taste Sea salt
  • 2 Fresh red chillies chopped
  • 2 tablespoons Lemon juice
  • 4 tablespo Olive oil
  • 2-3 sprigs Dry parsley
  • 1 teaspoon Crushed red chillies
  • 2 tablespoons Butter
  • 1 small Onion chopped
  • 4 cloves Garlic chopped
  • 2 inch piece Ginger chopped
  • 1 cup Tomato puree
  • to taste Salt
  • 1 1/2 cups Fish stock
  • 2 tablespoons Refined flour (maida)


  1. Preheat the oven to 220°C. If the fish fillets are too long cut them into six inch pieces.
  2. Make criss-cross slits on top. Apply sea salt, chopped fresh red chillies and lemon juice.
  3. Grease a baking tray. Place the fish pieces on it and dribble two talespoons olive oil on top.
  4. Bake in the preheated oven at 220°C for twenty minutes.
  5. Heat butter and one tablespoon of olive oil in a pan. Add onion, garlic, ginger and sauté. Add fresh tomato puree, salt, fish stock, crushed red chillies and cook for about ten minutes. Strain the mixture pressing nicely.
  6. Heat the remaining olive oil in another pan. Add refined flour and sauté for two minutes on low heat. Add the prepared sauce and cook.
  7. When it thickens add coconut milk and bring to a boil. Remove from heat.
  8. Place the fish on a serving dish. Pour the sauce on the sides.
  9. Garnish with a parsley sprig and serve hot.

Nutrition Info

Calories 619.85
Carbohydrates 10.525
Protein 32.3
Fat 49.875
Other Fiber 0.5