Coconut Korma Baked Fish
4 firm white fish filets (cod, seabass or salmon, about 4 oz each)
Coconut oil (or other oil ) for oiling pan
1 jar Maya Kaimal Coconut Korma
¼ cup chopped cilantro
¼ cup finely shredded unsweetened coconut
Heat oven to 350˚F.
Lightly oil a 2 to 3 quart oven – proof baking dish and arrange the fish filets in a single layer.
Spoon about 2 tablespoons sauce over each piece and then pour the rest of the jar around the fish to cover the bottom of the baking dish.
Top each piece of fish with equal amounts of the chopped cilantro and coconut.
Bake, uncovered until the sauce is hot and the fish is opaque, about 20 to 25 minutes. Serve with rice and green vegetable.