How to make Baked Fish With Chilli Coconut Sauce -

Big chunks of fish marinated with chilli lemony marinade served with a unique chilli coconut sauce .

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : King fish, Coconut milk (नारियल का दूध)

Cuisine : Fusion

Course : Main Course Seafood

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For more recipes related to Baked Fish With Chilli Coconut Sauce checkout Coconut Fish Curry, Fish And Green Mango Curry, Grilled Fish With Corn And Pineapple Salsa, Fish Kozhambu . You can also find more Main Course Seafood recipes like Iggaru Royya Papletche Bhujne Prawns in Sambal Sauce with Citrusy Sticky Rice Kerala Squid Masala

Baked Fish With Chilli Coconut Sauce

Baked Fish With Chilli Coconut Sauce Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Baked Fish With Chilli Coconut Sauce Recipe

  • King fish 4

  • Coconut milk 1 cup

  • Sea salt to taste

  • Fresh red chillies chopped 2

  • Lemon juice 2 tablespoons

  • Olive oil 4 tablespo

  • Dry parsley 2-3 sprigs

  • Crushed red chillies 1 teaspoon

  • Butter 2 tablespoons

  • Onion chopped 1 small

  • Garlic chopped 4 cloves

  • Ginger chopped 2 inch piece

  • Tomato puree 1 cup

  • Salt to taste

  • Fish stock 1 1/2 cups

  • Refined flour (maida) 2 tablespoons

Method

Step 1

Preheat the oven to 220°C. If the fish fillets are too long cut them into six inch pieces.

Step 2

Make criss-cross slits on top. Apply sea salt, chopped fresh red chillies and lemon juice.

Step 3

Grease a baking tray. Place the fish pieces on it and dribble two talespoons olive oil on top.

Step 4

Bake in the preheated oven at 220°C for twenty minutes.

Step 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.

Step 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.

Step 7

When it thickens add coconut milk and bring to a boil. Remove from heat.

Step 8

Place the fish on a serving dish. Pour the sauce on the sides.

Step 9

Garnish with a parsley sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.