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.