Baked Spiced Cod Steaks
Meen pollichathu are cod steaks baked in the oven under a layer of toasted desiccated coconut with ginger, garlic, chilli, and fresh coriander. Coconut and fish are the pillars of the south Indian coastal kitchen, and a coconut-based spice topping is one of the classic ways to prepare firm white fish in Kerala and Karnataka.
Cod steaks work well here because the bone and skin hold the flesh together during baking. The spice mixture is first cooked in a pan so the onion and garlic lose their raw edge, the coconut turns nutty, and the spices have room to open up. It is then spread as a layer over the fish, which finishes in a moderate oven.
It works well as a weeknight main course and is easy enough to scale up for a larger dinner. Serve with cooked rice and a vegetable dish on the side.
Ingredients
Serves 4
- 4 tbsp oil
- 125 g desiccated coconut
- 5 cm fresh ginger, chopped
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- 2 fresh green chillies, deseeded and chopped
- 1 tsp chilli powder
- 2 tbsp fresh coriander leaves, finely chopped
- 4 tbsp lemon juice
- 1 kg cod steaks
- salt, to taste
Directions
Heat the oil in a pan over medium heat. Add the desiccated coconut, ginger, onion, garlic, chillies, and chilli powder. Cook gently, stirring regularly, until the onions are translucent and the coconut has taken on a light golden colour.
Stir in the coriander and lemon juice, and season with salt. Let the mixture simmer for 15 minutes, or until the coconut has softened and the spices have bound together into a thick paste.
Grease an ovenproof dish with oil. The dish should be just large enough for the steaks to sit side by side without overlapping.
Place the cod steaks in the dish and spread the spice mixture evenly on top so the fish is covered.
Bake in a preheated oven at 160°C (320°F) for 25 minutes, or until the flesh is just tender and coming away from the bone. Serve immediately with cooked rice.
Notes
Cod steaks are cross-sections of whole cod with skin and bone. They can be replaced with thick slices of other firm white fish such as pollock or haddock — adjust the baking time to the thickness.
The spice mixture can be made a couple of hours ahead and kept in the refrigerator until the fish is ready to bake.
The amount of chilli can be adjusted to taste. Without seeds the dish is mild; keeping or adding seeds increases the heat.
See Also
Ambulthiyal (Sri Lankan Sour Fish Curry)
Coconut Chutney
Cucumber Raita (Kheera Raita)
Green Chutney
