Coconut Korma Baked Fish

Cocnut Korma Kale BakedFish

Serves 4


4 firm white fish filets (cod, seabass or salmon, about 4 oz each)

Coconut oil (or other oil ) for oiling pan

1 jar Maya Kaimal Coconut Korma

¼ cup chopped cilantro

¼ cup finely shredded unsweetened coconut


Step 1
Heat oven to 350˚F.

Step 2
Lightly oil a 2 to 3 quart oven – proof baking dish and arrange the fish filets in a single layer.

Step 3
Spoon about 2 tablespoons sauce over each piece and then pour the rest of the jar around the fish to cover the bottom of the baking dish.

Step 4
Top each piece of fish with equal amounts of the chopped cilantro and coconut.

Step 5
Bake, uncovered until the sauce is hot and the fish is opaque, about 20 to 25 minutes. Serve with rice and green vegetable.