MASALA FISH BAKE

Updated: Apr 20

SERVINGS: 3/4 PREP TIME: 10 minutes COOK TIME: 20 minutes


This Masala Fish Bake dish is one of my favourite dishes and takes Fish Bake, in fact, any Masala Fish recipe to another level ! Homemade Masala Fish does not get mush better or fresher than this 30 minutes and you'll be eating!


Watch the quick video before cooking to see just how I intended to make this delicious sea friend


INGREDIENTS


1 PACK OR 6-8 CHUNKS OF FROZEN COD FILLET *USE FRESH IF YOU PREFER!

5 SMALL/MEDIUM POTATOES (PAR BOILED FOR 10 MINUTES)


MASALA:

3 Medium White Onions

1 bulb of Garlic

1 bunch of fresh coriander / cilantro

5-9 fresh green chilli (your choice)

1 large lemon Extra for garnish

1 tsp salt 1/2 tsp turmeric powder

veg oil to drizzle over before baking (you'll need this to get the masala cooking beautifully)


METHOD:


Firstly, Turn on the oven and heat to 180 oC.


Par boiling the potatoes:

Half fill a large saucepan with water and bring to a boil.

As the water heats up, wash the potatoes then quarter them with the skin on.

Add to the now boiled water and lower the heat to a simmer

Leave them to cook for approx 10 minutes until par boiled (drive a knife through comfortably)


Masala Time:

Whilst the potatoes simmer away, prepare the masala ingredients.


1.Peel and halve 3 Medium White Onions

Peel 1 bulb of Garlic

Wash 1 bunch of fresh coriander / cilantro (remember to remove rubber band if there is one)

Pull the stems of 5-9 fresh green chilli (your choice)


2.add all the above into a food processor and add in the salt, turmeric and juice of a large lemon.

blitz until the herb masala is chopped fine. Avoid over chopping, we are looking for finely chopped as apposed to blended or pulped. This reminds me, do not use a blender, bullet etc. They demolish any texture and kill off the flavour.

If you have not got a large food processor, blend in parts in a small electric chopper or better still, brush up on your knife skills and get to work! Mix all the elements together in a large bowl.


3.By now, the potatoes should be ready, drain them off and put to one side. Leave the skin on but feel free to remove it if you really want to.


4. Foil line an oven rack and tray. Poke holes in the top rack foil to let the over juices run through

to the tray during baking.


5. Spread out the frozen fish on the tray and do the same with the potatoes. Try and leave the potatoes facing up with a flat surface.


6. now, generously spoon the masala on the the potatoes and fish. About 1 cm thick and spread to cover all the surface. Use up all the masala and pile it on. If you are a little short, just spread it thinner.


7. Now, drizzle veg oil all over the fish and potatoes. You can use olive oil if you prefer.


8. now pop the tray in the middle of the oven for approx 20 minutes. check back in 15 minutes to see how the fish is doing.


9. remove when cooked and notice how the top of the masala is nicely charred and brown. Heres when you notice why the over blended masala would just not give you the texture and caramelisation that gives this dish its unique flavour.


SERVING SUGGESTION: I LOVE THIS, with a chopped salad, steaming hot pitta/naan bread and lemon mayo 🤤



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