Covered in an aromatic blend of Indian spices, this Kerala baked cod is a flavorful and easy seafood dish, perfect for quick weeknight dinners.
Growing up, my mother’s cooking could only be described as “Brutalist Cuisine.” Fish was often cooked into a dry, charred state, and recipes were merely suggestions, with the oven never preheated. It took me years to overcome my aversion to fish, and I discovered that it can be absolutely delicious when cooked properly.
My passion for Indian cuisine began nearly 30 years ago, and I found that Kerala, a region in Southern India, offers some of the best seafood dishes in the subcontinent. This baked cod recipe quickly became a favorite because of its simplicity and vibrant flavors, making it an ideal meal for any day of the week. 
Spicy, slightly crispy, and perfectly balanced with the addition of Kashmiri chili, this fish is best served with rice and perhaps a side of Indian creamed spinach. The leftovers reheat beautifully, making it not only a delicious but practical addition to your meal rotation.
How to Make Kerala Style Baked Fish (cod)
1. Prepare the Fish:
- Pat the cod fillets dry using a paper towel. Place them on a plate and set aside.
2. Make the Shallot-Ginger Paste:
- In a small grinder or food processor, blend the shallots and fresh ginger into a smooth paste.
- Measure out 2 teaspoons of the paste for the recipe, and store any excess paste in the refrigerator for future use.
3. Prepare the Marinade:
- In the same grinder, add the 2 teaspoons of shallot-ginger paste, Kashmiri chili powder, turmeric powder, coriander powder, black pepper, fresh lemon juice, coconut oil, curry leaves, and salt.
- Process everything into a smooth marinade.
4. Marinate the Fish:
- Rub the prepared marinade onto both sides of the cod fillets, ensuring they are evenly coated.
- Cover the fillets and refrigerate for 30 minutes to 1 hour to allow the flavors to penetrate the fish.
5. Preheat the Oven:
- While the fish marinates, preheat your oven to 400°F (200°C).
6. Prepare the Baking Sheet:
- Line a baking sheet with aluminum foil and lightly brush it with oil to prevent the fish from sticking.
7. Bake the Cod:
- Place the marinated fish fillets on the baking sheet, ensuring they are spaced about 1 inch apart.
- Bake uncovered for 15 minutes, then carefully flip the fillets and bake for another 15 minutes, or until the fish is fully cooked and flakes easily with a fork.
8. Serve:
- Serve the baked cod over steamed white rice, and garnish with additional curry leaves or a wedge of lemon if desired.
Recipe Notes
- Kashmiri Chili: Kashmiri chili powder is known for its vibrant red color and mild heat, making it ideal for recipes like this where you want both color and flavor without overwhelming spiciness. If you can’t find Kashmiri chili, you can substitute with a mix of paprika (for color) and cayenne pepper (for heat), but be mindful that cayenne is spicier.
- Cod Substitution: If you don’t have cod, you can substitute with other firm white fish like haddock or halibut.
- Marination: Marinating the fish for at least 30 minutes allows the flavors to deeply penetrate the fillets, making the final dish more flavorful.
Spicy Kerala Baked Cod
- Total Time: 1 hour 45 minutes
- Yield: Serves 4
Description
Marinated in a mixture of Kashmiri chili, turmeric, coriander, and shallot-ginger paste, cod fillets are baked to perfection, with a fabulous balance of spice and warmth.
Ingredients
4 fillets wild-caught cod (about 1 lb or 450g total)
2 large shallots, roughly chopped
1 tbsp Kashmiri chili powder (15g)
1/4 tsp turmeric powder (1g)
1/2 tsp coriander powder (1.5g)
A few grinds of black pepper, to taste
2 tsp shallot-ginger paste (see instructions below)
1/2 tsp fresh lemon juice (2.5ml)
1 tsp coconut oil (5ml)
1 tsp curry leaves, chopped
Salt, to taste
Instructions
1. Prepare the Fish:
- Pat the cod fillets dry using a paper towel. Place them on a plate and set aside.
2. Make the Shallot-Ginger Paste:
- In a small grinder or food processor, blend the shallots and fresh ginger into a smooth paste.
- Measure out 2 teaspoons of the paste for the recipe, and store any excess paste in the refrigerator for future use.
3. Prepare the Marinade:
- In the same grinder, add the 2 teaspoons of shallot-ginger paste, Kashmiri chili powder, turmeric powder, coriander powder, black pepper, fresh lemon juice, coconut oil, curry leaves, and salt.
- Process everything into a smooth marinade.
4. Marinate the Fish:
- Rub the prepared marinade onto both sides of the cod fillets, ensuring they are evenly coated.
- Cover the fillets and refrigerate for 30 minutes to 1 hour to allow the flavors to penetrate the fish.
5. Preheat the Oven:
- While the fish marinates, preheat your oven to 400°F (200°C).
6. Prepare the Baking Sheet:
- Line a baking sheet with aluminum foil and lightly brush it with oil to prevent the fish from sticking.
7. Bake the Cod:
- Place the marinated fish fillets on the baking sheet, ensuring they are spaced about 1 inch apart.
- Bake uncovered for 15 minutes, then carefully flip the fillets and bake for another 15 minutes, or until the fish is fully cooked and flakes easily with a fork.
8. Serve:
- Serve the baked cod over steamed white rice, and garnish with additional curry leaves or a wedge of lemon if desired.
Notes
- Kashmiri Chili: Kashmiri chili powder is known for its vibrant red color and mild heat, making it ideal for recipes like this where you want both color and flavor without overwhelming spiciness. If you can’t find Kashmiri chili, you can substitute with a mix of paprika (for color) and cayenne pepper (for heat), but be mindful that cayenne is spicier.
- Cod Substitution: If you don’t have cod, you can substitute with other firm white fish like haddock or halibut.
- Marination: Marinating the fish for at least 30 minutes allows the flavors to deeply penetrate the fillets, making the final dish more flavorful.
- Prep Time: 15 min
- Marinating Time: 60 min
- Cook Time: 30 min
- Category: Main
- Method: Oven Baking
- Cuisine: Indian Kerala
Nutrition
- Serving Size: 1 fillet
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 70mg
I told this recipe to my mom and she went straight and said I’ll baje the way I like. It’s too cold and I don’t want to wet my hands too often.
Well it’s really cold out here in Haryana in February.
Delicious. I think baking for 15 minutes on each side is too long even when protected by a thick layer of marinade. I had it with mushroom/ vegetable pilau.
Very good, thanks a lot!
Would love to make this! But I can’t find how much ginger to use. Will guesstimate but I’d like to get your measurement. Thanks.
Hi Helen, to make the paste, you can use 1 – 1.5 tablespoons of chopped ginger. Happy cooking!
A bit more spicy than I’m used to, but wow, what flavor! This recipe will definitely go on my ‘favorites’ list.