A delightful dish combining the rich flavors of coconut and curry in a crispy crust over tender fish.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking from the start.
Place the fish fillets in a greased baking dish.
Ensure the fish fillets are dry to help the crust adhere better.
In a mixing bowl, combine the garam masala, turmeric, ground coriander, garlic powder, finely chopped onion, grated ginger, cornstarch, salt, water, and coconut flakes to form a paste.
Add water gradually to achieve the right consistency for spreading.
Spread the coconut curry mixture evenly over the fish fillets, pressing gently to adhere.
Use the back of a spoon to spread the mixture smoothly.
Drizzle the oil over the crusted fish.
This helps in achieving a golden, crispy crust.
Bake in the preheated oven for 30 minutes. Optionally, brush with water halfway through baking to prevent drying.
Check the fish for doneness by ensuring it flakes easily with a fork.
Serve the baked fish hot, garnished with fresh herbs if desired.
Pair with a side of rice or vegetables for a complete meal.
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