Baked Whole Sea Bream with Kerala spicy Masala
Posted on 31 Jan 2025, by
Preparation
00:15 minutes
Resting
00:60 minutes
Cooking
00:40 minutes
Total Time
01:55 Hrs
Servings
2 servings
Difficulty
EASY
Recipe Video
Ingredients
- Fish - 500 grams, Preferably Sea Bass, Sea Bream, Pompano, Tilapia, Pomfret etc. I used whole Sea Bream.
For Marination:
- Garlic - 10 - 12 cloves, chopped
- Ginger - 1 inch piece, chopped
- Red pearl onions - 3 - 4, chopped
- Curry leaves - 1 sprig
- Turmeric powder - 1/2 Teaspoon
- Red chilli powder - 1/2 Tablespoon
- Kashmiri chilli powder - 1 1/2 Tablespoon
- Fenugreek powder - 1/4 - 1/2 Teaspoon
- Black pepper powder - 1/2 Teaspoon
- Lime juice - 1 Tablespoon
- Coconut oil - 1 - 2 Tablespoon
- Salt - 1 Teaspoon, adjust
- Water - 1/4 Cup, adjust
Directions
- Clean the fish, make deep gashes on both sides, wash well, drain the water completely and set aside.
- Grind together the ingredients mentioned in 'For Marination' except water into a coarse paste. Then add water and grind to a fine paste and set aside.
- Line a baking tray with aluminum foil, then place a piece of parchment paper on top of it.
- Now place the fish into the prepared baking tray, and marinate the fish with the prepared masala. Don't forget to apply the masala into the gashes and the stomach cavity. Then set aside for 30 minutes to 1 hour.
- Preheat oven to 375°F.
- Bake for about 15 minutes, then take the pan out from oven, flip the fish carefully without breaking it, and bake for another 15-20 minutes.
- Serve hot or warm and enjoy.
NOTES
- I used whole Sea Bream fish in this recipe. Any fleshy/meaty fish of your choice can be used for this recipe, like Sea Bass, Sea Bream, Pompano, Tilapia, Pomfret etc.
- If you have leftover masala(marinade), it can be stored in the fridge for up to a week in an air tight container.
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