This baked fish came about after I started Whole30 diet. Resetting my metabolism was the whole idea for me. I don't believe in writing all about my health issues because who doesn't have them!? What I do want to say is I managed to lose 10 lbs on this diet. This was 4 months back and the process was gradual and lost the said number of lbs in 3 months. You can look up whole30 or paleo for rules. This recipe today is whole30 compliant. With the amount of paparika and cayanne pepper powder this is not compliant with autoimmune protocol.
Forget I talked about diet. If you live in North America, you know how Indian food smell lingers and become stale in a heart beat, and therefore most of us shy away from deep frying fish because you know going to work next day even with vague fishy smell is NOT Cool. Now when said fish is baked clean up and freshening up the room is much more effortlessly done. So if you are a Malayalee just get a whole salmon, gash it like in the picture, put you fish fry masala, marinate for at least an hour and bake at 420 D F for about 40 minutes turning it around half way through the process. Line the baking sheet with butter/wax paper and this makes turning the fish easier.
I made baked potato wedges and a quickly thrown together green salad as accompaniment. My husband enjoyed it with rice and curry.
1. Salmon - 1 1/2 lb
2. Chilli Powder - 2 tbsp
3. Turmeric powder - 1/2 tspn
4. Pepper powder - 1 tspn
5. Garlic powder - 1 tspn
6. Coconut oil - 2 tspn
7. Vinegar - a dash
8. Salt - 1 tspn ( check the marinade for salt before you rub it on the fish)
1. Clean the fish and make gashes on both sides
2. Heat oil in microwave for 20 seconds
3. Add all the ingredients to the warm oil
4. Rub all over the fish and throw away any extra
5. Marinate in fridge for an hour.
6. Lay fish on wax paper lined cookie sheet
7. Bake at 420 D F for 40 minutes turning half way through cooking