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Spicy Kerala Baked Fish

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5 from 4 reviews

  • Author: Kathy Gori


  • 4 fillets of fish. I used cod for this recipe
  • 2 large shallots
  • 1 Tbs Kashmiri chili
  • 1/4 tsp turmeric powder
  • 1/2 tsp Coriander powder
  • A few good grinds of black pepper
  • 2 tsp of shallot/ginger paste
  • 1/2 tsp fresh lemon juice
  • 1 tsp coconut (oilive or other vegetable oil.)
  • 1 tsp chopped curry leaves
  • salt to taste.


  1. Pat the cod fillets dry with a paper towel, and place them on a plate.
  2. Put the ginger and shallot into a grinder or food processor and grind to a paste.
  3. Measure out 2 tsp, and store the rest for another use.
  4. Now place the 2 tsp back into the grinder and add everything else listed above.
  5. When it’s all ground together, rub it on the fish fillets.
  6. Coat the fish on both sides.
  7. Pop the fish into the fridge for 1/2 to 1 hour to marinate.
  8. Meanwhile, preheat the over to 400 degrees.
  9. Take a baking sheet, cover it with foil and brush it with oil.
  10. When you’re ready to cook, place the fish fillets on the baking sheet, spaced an inch apart and bake uncovered for about 15 minutes, then turn the fish fillets over and bake for another 15 minutes.
  • Category: Main
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