Fish Nirvana — Kerala-Style Baked Fish

Inspired by the modern Kerala restaurant classic, Fish Nirvana takes a whole fish, coats it in a deep red chilli-and-spice masala, and bakes it until just cooked through — succulent inside, caramelised at the edges — before it is finished with a silky coconut and onion gravy. From our counter, pearl spot (karimeen) or sea bass are perfect for it.

Ingredients

• 1 whole fish (700g–1kg), cleaned and scored — pearl spot or sea bass
• 2 tbsp Kashmiri chilli powder
• 1 tsp turmeric
• 1 tbsp ginger-garlic paste
• Juice of 1 lime
• Salt, to season
• 2 tbsp coconut oil
• 2 onions, finely sliced
• 2 green chillies, slit
• 1 sprig curry leaves
• 200ml thick coconut milk

Method

1. Marinate. Mix chilli powder, turmeric, ginger-garlic paste, lime and salt into a paste. Rub all over and inside the scored fish. Rest 20 minutes.
2. Bake. Wrap loosely in foil or banana leaf and bake at 200°C for 20–25 minutes until just cooked.
3. Make the gravy. In coconut oil, fry onions, green chilli and curry leaves until deeply golden. Add coconut milk and simmer gently to a rich sauce.
4. Finish. Unwrap the fish, pour the gravy over and return to the oven, uncovered, for 5 minutes.
5. Serve with Kerala matta rice or flaky parottas.

Fishmonger’s tip: ask for your fish cleaned, scaled and deeply scored — the masala needs to reach the bone.