Coconut Fish

coconut-fish1 Coconut Fish

Serving: 2 persons
Prep Time: 20 minutes
Cooking Time: 15-20 minutes


2 medium sized pomfret
2 medium-sized ripe tomatoes
8-inch piece fresh coconut
8 cloves of garlic, washed and de-skinned
4 red chilies, dried
1 tsp of red chili powder
2 tbsp of fresh lemon juice
2 tsp of coriander seeds
6 tbsp of oil
1/2 tsp of turmeric powder
2 tsp of cumin seeds
2 tsp of salt

For Mint Sauce

1/2 cup of fresh mint leaves, finely chopped
2 tbsp of fresh coriander leaves, finely chopped
2 red chilies, dry
1 date fruit, finely chopped
Salt to taste
3-4 tbsp of water


Wash the Pomfret fishes thoroughly by placing them under running water to clean them. Fillet fishes and add lemon juice, turmeric, chili powder and half of the salt to them. Rub all ingredients over the fillet and keep them in a bowl.

Cover the bowl and leave for an hour. Chop the tomatoes into very small pieces and transfer them to a food processor. Process the tomato until a smooth puree is obtained. Lightly roast the coriander and cumin seeds and grind together with the garlic cloves, red chilies, and coconut to make a fine paste. Add this paste along with the tomato puree and salt to the fillet and smear all over. Keep aside for another 15-20 minutes.

Get a grill ready for the cooking. Pour the oil all over the grill. When the grill has been heated thoroughly place the fish fillets carefully with the mixture.

Grill the fillets on the skewers on each side for 8-9 minutes till they become golden brown in color. Check if they are thoroughly done. If not grill for another minutes or so, as required. Be careful not to char them. When done remove from the grill on the serving plate. Garnish with a slice of lemon and mint sauce and serve hot.

Mint Sauce

Transfer all ingredients except the salt to a grinder and grind thoroughly to form a smooth paste. Add more water if required. Remove the sauce from grinder and add in the salt and mix.

Hot tip: You can team this spicy fish with a cool and refreshing drink of iced tea.