Fish Baked in Coconut Milk

    Servings: 4-6


        2 lbs thick fish fillets or 2 lbs steaks, halibut,cod or 2 lbs salmon
        4 teaspoons fresh lemon juice
        2 tablespoons vegetable oil
        2 cups finely chopped onions
        1/4 cup vegetable oil
        2 teaspoons minced garlic
        2 teaspoons minced ginger
        1 teaspoon minced green chili peppers, serrano,thai or 1 teaspoon jalapenos
        1 cup chopped fresh tomatoes

    Spice mixture
        6 teaspoons ground coriander
        1 teaspoon ground cumin
        1/4 teaspoon ground red pepper, cayenne
        1/4 teaspoon ground black pepper
        1/4 teaspoon ground turmeric
        1/2 teaspoon fennel seeds, coarsely ground with mortar and pestle
        1 1/4 teaspoons salt
        1/2 cup canned unsweetened coconut milk
        1/4 cup chopped cilantro, for garnish


  •  Cut fillets crosswise into strips 2-inches wide.
  •  Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
  •  Preheat oven to 350 degrees.
  •  In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned.
  •  Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes.
  • Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste.
  • Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
  •  Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer.
  •  Bake, uncovered, for 10 minutes in the preheated oven.
  •  Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
  • Garnish with chopped cilantro.