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 caloriescarbohydrate: 9.1 gcholesterol: 20.5 mgfat: 13 gfiber: 3.1 gprotein: 14 gsaturatedFat: 5.9 gservingSize: -sodium: 372.3 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Kerala Tilapia (Indian Curried Fish)
Directions
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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.
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.
Pour coconut milk into the mixture. Bring to a simmer and heat until warm.
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.