COCONUT CURRY CRUST FISH

Coconut Curry Crust Fish image

Super easy, really! An inspiration from an Indian dish we enjoyed in Thailand many many years ago. Serve with salad and rice.

Provided by Artandkitchen

Categories Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

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Ingredients

600 -900 g fish fillets (example salmon fillet in one piece)
2 tablespoons ginger (fresh, grated)
2 medium onions (finely chopped)
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garlic powder (or 2 garlic cloves crushed)
1 cup coconut flakes
1 tablespoon cornstarch
1/2 teaspoon chili (optional)
2 tablespoons coriander, green (optional)
1 -2 teaspoon salt
80 ml water
2 tablespoons oil

Steps:

Arrange your fish in a baking greased baking mold.
Mix all the ingredients for the crust together. Add some more water if necessary.
Press the crust ingredients on the fish.
Sprinkle with oil.
Bake 30 minutes at 180°C (if necessary during baking time brush with some water). Heat and timing are basing it on convection oven.
Enjoy!

Nutrition Facts : Calories 358.7, Fat 14.3, SaturatedFat 6.9, Cholesterol 82.5, Sodium 763.5, Carbohydrate 21, Fiber 3.8, Sugar 10.3, Protein 36

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