This dish is inspired by the coastal flavours of Kerala in Southern India, where fresh seafood and coconut are staples. Traditionally prepared in a Handi—a clay earthenware pot—this version has been simplified for the home cook using ingredients easily found in any local supermarket. Don’t worry about the “claypot” in the title; a standard ovenproof dish works perfectly. As the cod bakes, the spiced marinade melts into the coconut milk to “self-sauce,” resulting in a lovely, fragrant fish curry.
Ingredients
Marinade
- 50g coconut oil (melted)
- 20g salt
- 15g kashmiri chilli
- 15g turmeric
- 15g black pepper
- 60ml lemon juice
For Curry
- 4 cod loins (approx. 200g each, skin-on)
- 650ml coconut milk
- 60g ginger, peeled and cut into fine Julienne matchsticks
- 5g Maldon salt (for the sauce)
- 5g green chilli, finely chopped
- 2g curry leaf
- 20ml lime juice
- Banana leaf (optional)
- 2 teaspoons sea salt
The Method
- Melt the coconut oil gently until liquid, then whisk in the Kashmiri chilli, turmeric, pepper, lemon juice, and salt to create a vibrant marinade. Coat the cod loins thoroughly in this mixture (around 20g per loin); you can do this just before cooking or an hour ahead if you prefer.
- Preheat your oven to 180°C. Take a deep ovenproof dish or a traditional clay handi and, if you have one, line it with a Banana leaf to help steam the fish and add a subtle, tea-like fragrance.
- Place the marinated cod loins into the dish. Pour the coconut milk into the base around the fish, being careful not to wash the spices off the top. Scatter the Julienne ginger, chopped chillies, and curry leaves into the liquid.
- Cover the dish tightly with a lid or foil to trap the steam and bake for 20 minutes. The fish should be opaque and flake easily when checked with a fork.
- Before serving, taste the coconut sauce. Stir in the lime juice and a little extra salt to sharpen the flavours, ensuring there is plenty of golden sauce to go around.
- Serve the dish in the centre of the table alongside fluffy steamed rice, a refreshing Kachumber salad, and buttery, flaky Paratha.
