How to cook Jeenas Kerala Coconut Fish Grill.
Indian cuisine is one of my most favourite cuisines to eat. I love all Indian cooking varying from starters, snacks, curry, dhal, sweets....the list goes on. It was my husband who got me truly eating Indian food so I was delighted when I started to blog my own Indian style recipes to see so many Indian food bloggers out there cooking true Indian food.
Kerala in India is renowned for its coconuts which are used in many forms but particularly in Kerala cooking. So I dedicate this recipe to Kerala and its wonderful coconuts calling this fish recipe my Kerala coconut fish grill recipe.
I use a perfect amount of ingredients to marinade the two white fish fillets. The flavours are amazing and we will be eating this recipe many more times as it was very delicious indeed.
If you want to cook this fish recipe with four fillets instead of two then just double the marinade ingredients.
Ingredients for Jeenas Coconut Fish Grill Recipe
2 White Fish Fillets (I used Basa)
2 Tbsp Oil
Handful Fresh Coriander (chopped)
2 Tbsp Lemon Juice
1 Small Garlic Clove (crushed/minced)
Pinch Turmeric
1/4 tsp Cumin
1/4 tsp Coriander
1/4 tsp Chilli Powder
2 Tbsp Raw Dried Coconut (ground down)
How to Cook Coconut Fish Grill
2 White Fish Fillets (I used Basa)
2 Tbsp Oil
Handful Fresh Coriander (chopped)
2 Tbsp Lemon Juice
1 Small Garlic Clove (crushed/minced)
Pinch Turmeric
1/4 tsp Cumin
1/4 tsp Coriander
1/4 tsp Chilli Powder
2 Tbsp Raw Dried Coconut (ground down)
How to Cook Coconut Fish Grill
Place all ingredients apart from the white fish into a dish.
Mix the ingredients well.
Take the white fish fillets and rub the coconut marinade all over the fish.
Cover with plastic wrap and place into the fridge for approximately 4-5 hours.
Cover with plastic wrap and place into the fridge for approximately 4-5 hours.
Take the fish out of the fridge and cover in the remaining marinade in the dish.
Place onto a metal skewer and on to an oven tray.
Cover with tin foil.
Cook in a hot oven at 175-180C for 10-15 minutes or until fish is cooked through and hot.
Keep checking if fish is cooked through so that you do not over cook it.
Cook in a hot oven at 175-180C for 10-15 minutes or until fish is cooked through and hot.
Keep checking if fish is cooked through so that you do not over cook it.
Your coconut fish grill recipe is now ready to eat.
Sprinkle with salt and black pepper.
Serve with basmati rice and salad or with bread of your choice.
Sprinkle with salt and black pepper.
Serve with basmati rice and salad or with bread of your choice.
See Jeenas Traditional Fish and Chips Recipe
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6 comments:
looks moouthwatering!!
dear Jeena
I am seeing you in a long time..congrats on your new web and the new look is very very nice...
Will see you soon again!!
Thanks Sofie I will email you. :-)
This looks superb!
Mine is in the oven as I type I think I've used too much coriander leaf but never mind. I used a bit of dessicated cocunut with some coconut powder. will be nice and mild for the kids though. Thanks for this recipe, I had some Hake fillets ibn the freezer and didn't know what to do with them! Can't wait to eat it!
Karina in Derby
Jeena,
It was so delicious I am making it today for Good Friday. The smell of the marinade is so mouthwatering very tropical,I had to try a bit of it uncooked!!
Karina in Derby
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