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| Ingredient | Qty |
|---|---|
| 1 kg Fish fillet - cut into medium,2 tablespoon Sunflower Oil,2 Onion - finely chopped,2 tablespoon Lemon juice,2 teaspoon Garlic - minced,2 teaspoon Ginger - minced,1 teaspoon Green Chilli - minced,2 Tomatoes - sliced into roundels,1/4 cup Sunflower Oil,2 tablespoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),1/2 teaspoon Red Chilli powder,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Fennel seeds (Saunf) - coarsely ground with mortar pestle,Salt - to taste,1 cup Coconut milk - thick (canned or fresh),2 tablespoons Coriander (Dhania) Leaves - finely chopped | 4 |
To begin making the Baked Fish In Coconut Milk recipe, in a mixing bowl, add lemon juice and oil and mix it with the fish fillets. Let the fish marinade for 1 hour in refrigerator.�Pre heat the oven to 350 degree C. In a fry pan heat 1/4 cup of oil and fry onion till golden.�Add minced garlic, ginger and green chilies and stir for 2 mins.�Now add tomatoes, spices, crushed fennel seeds and salt to taste. Fry for 3 to 4 minutes till tomatoes are tender.�Add coconut milk and simmer for 5 minutes until thick.Take the fish out from the fridge and arrange them on a greased baking tray or a cast iron pan.�Bake the fish for 10 mins. Pour the coconut milk sauce all over the fish. cover the baking tray/pan tightly with aluminium foil and return to the oven to bake for another 15 minutes.�Carefully remove the pan and the foil and garnish with chopped coriander and serve hot.Serve Baked Fish In Coconut Milk along with�Steamed rice�for a weeknight dinner.