Tag: tilapia
North Indian Fish Curry
- 1 large white onion, rough chopped
- 10 garlic cloves
- 3 inch piece of ginger
- 1/3 cup extra light olive oil
- 2 teaspoons ajwain
- 1 cup tomato puree
- 3 cups fish or chicken stock
- Salt
- ½ teaspoon cayenne pepper
- 1 teaspoon turmeric
Process the onion, garlic and ginger till smooth. Heat the oil in a large saucepan and add the ajwain seeds. Saute for 30 seconds or till the seeds begin to sizzle. Add the processed onion mixture and sauté on a medium heat for 10 to 15 minutes making sure the mixture does not stick to the pan and burn. Add the tomato puree and sauté for another 10 to 15 minutes on medium heat. Add the fish or chicken stock, mix well, and bring to a boil. Simmer the sauce on medium heat for 15 minutes. Add the cayenne pepper and salt. Keep aside.
- 2 pounds tilapia, cut into 3 to 4 inch pieces
- 2 teaspoons salt
- 1 teaspoon garlic powder
- Juice of one lemon
Add the tilapia pieces in a mixing bowl and add the salt, garlic powder and lemon juice. Mix well and keep aside for 30 minutes.
- 2 tablespoons extra light olive oil
- 1 tablespoon dry fenugreek (kasuri methi) for garnish
In a large non-stick frying pan, heat the olive oil and brown the fish pieces in small batches. About 30 seconds on each side or till golden brown. Add the browned fish pieces into the simmering sauce. Cook for about 5 minutes and adjust seasoning. Garnish with dry fenugreek. Serve with rice.
Poached Tilapia with Ginger and Coconut Milk
Coconut milk is one of my favorite ingredients. I try to use it in as many dishes as I can. I always have a few cans in my pantry. I usually buy the low fat version- the flavor is the same and you end up saving quite a few calories. My cousin gave me this recipe years ago and I have been made it quite often until a few years ago- somehow forgot about it. It is a simple and delicious dish that doesn’t take very long to make. I used Tilapia for this dish. Any white fish can be used- Tilapia doesn’t have a very strong flavor and so it doesn’t take over the curry. I was able to taste all the subtle flavors in there including the ginger, lime and of course the coconut milk. Mustard seeds are easily available in the super market especially the yellow ones- they can be substituted for the brown ones. The curry leaves are not so readily available unless you find an Indian store. One might imagine that curry leaves smell and taste like curry powder, but they are not related to each other. The leaves look a lot like small bay leaves but their aromas and flavors are distinctly different. The flavor cannot be duplicated so I would leave them out if you can’t find them. This dish goes best with plain rice and either a beer or a Riesling!
- 1 pound Tilapia, cut into 2 inch pieces
- 2 tablespoons olive oil
- 1 teaspoon mustard seeds
- 5-6 curry leaves
- 3 inch piece ginger, grated
- 2 serrano chilies, chopped- take the seeds out if you don’t want too spicy
- 1 medium onion, sliced
- 1 cup crushed tomatoes
- 1 teaspoon turmeric
- 2 teaspoons coriander powder
- 1 teaspoon salt
- ½ cayenne pepper
- 1 cup light coconut milk
- ½ cup fish or chicken broth
- 1 teaspoon lime juice
- ½ cup cilantro for garnish
In a wide pan, heat olive oil and add the mustard seeds and the curry leaves. Wait till the seeds begin to sizzle, about a minute. Add the ginger and chilies. Saute on medium heat for about 2-3 minutes. Add the onions. Saute for 4-5 minutes on medium heat. Then add the tomatoes, turmeric, coriander powder, salt and cayenne pepper. Saute for another 5 minutes on medium heat. Add the coconut milk and cook for another 5 minutes. Add the chicken broth, bring to a boil and lower the heat to a medium low. Add the tilapia pieces and poach in the liquid on the low heat, for about 10 to 15 minutes or till fish is done (careful not to overcook). Check for seasoning and add the lime juice and cilantro.