Kerala Tilapia (Indian Curried Fish) recipe

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Ingredients

1 tablespoon vegetable oil
4 cloves garlic, sliced lengthwise
1 small onion, sliced lengthwise
1 jalapeno pepper, sliced lengthwise
1 (1 inch) piece fresh ginger, sliced lengthwise
4 tablespoons ground coriander
4 tablespoons ground turmeric
3 tablespoons ground cumin
1 tablespoon cayenne pepper
1 teaspoon mustard seeds
3 fresh curry leaves
3 tablespoons white vinegar
1 teaspoon salt
2 (14 ounce) cans light coconut milk
4 tilapia fillets, cut into 1-inch strips
1 pinch ground cumin
1 pinch salt
3 pinches saffron
salt and ground black pepper to taste

Nutrition Info

211.3 calories
carbohydrate: 9.1 g
cholesterol: 20.5 mg
fat: 13 g
fiber: 3.1 g
protein: 14 g
saturatedFat: 5.9 g
servingSize: -
sodium: 372.3 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat vegetable oil over medium-low heat in a large, deep, non-stick pan. Add garlic, onion, jalapeno, and ginger, cook and stir until onions are softened and translucent, about 5 minutes.

  2. Stir in coriander, turmeric, cumin, cayenne, mustard seeds, and curry leaves to the mixture. Cook and stir until fragrant, about 3 minutes. Pour in vinegar and salt, cook and stir for 2 minutes more.

  3. Pour coconut milk into the mixture. Bring to a simmer and heat until warm.

  4. Season tilapia with cumin and 1 pinch salt. Add tilapia to the simmering coconut milk mixture. Continue to let simmer for 10 minutes. Stir in saffron, let simmer 3 to 5 minutes more. Season with salt and pepper. Serve.

Recipe Yield

8 bowls

Recipe Note

This tilapia is a flavorful play of slightly sweet, sour, and savory tastes that will warm you from the inside out. Adjust the heat by adding Indian spicy pickle and/or cayenne pepper powder. Serve over basmati rice with peas and add spicy Indian pickle and additional saffron.

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