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.
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
Cover with plastic wrap and place into the fridge for approximately 4-5 hours.
Place onto a metal skewer and on to an oven tray.
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.
Sprinkle with salt and black pepper.
Serve with basmati rice and salad or with bread of your choice.
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