Coconut Curry Baked Fish

Serves 4

  • 4 filets cod, sea bass or salmon
  • 2 tablespoons vegetable oil
  • 1 container (15 oz) Maya Kaimal Coconut Curry (for club size use about 2 cups)
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 10 fried curry leaves (shown here, optional)
  • Heat oven to 350°F.
  • Place the fish filets in a single layer in an oiled, oven- proof serving dish. Bake, uncovered unit the sauce is hot and the fish is opaque, about 20 to 25 minutes.
  • Remove from oven, cover with Maya Kaimal Coconut Curry, cover with foil and return to the oven until the sauce is hot and the fish is opaque, about 10 to 15 minutes.
  • Scatter chopped cilantro or curry leaves. Serve hot with rice and green vegetables.

 

 

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