Coconut Korma Baked Fish

Coconut Korma Baked Fish

Serves 4

4 filets firm fish (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 dry coconut
2 pouches Maya Kaimal Organic Surekha Rice

Heat oven to 350 degrees.

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

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.

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

Bake, uncovered until the sauce is hot and the fish is opaque, about 20 to 25 minutes.

Serve hot with Surekha rice and your favorite green vegetable.