KERALA TILAPIA (INDIAN CURRIED FISH)

Kerala Tilapia (Indian Curried Fish) image

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.

Provided by dladkins

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 8

Number Of Ingredients 19

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 372.3 mg, Sugar 0.7 g