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Kerala Tilapia (Indian Curried Fish)

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"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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Ingredients

45 m servings 211
Original recipe yields 8 servings (8 bowls)

Directions

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  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.

Footnotes

  • Cook's Note:
  • You can substitute lemon juice for vinegar, if desired.

Nutrition Facts


Per Serving: 211 calories; 13 9.1 14 21 372 Full nutrition

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