CURRY TALAPIA RECIPES

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COCONUT CURRIED TILAPIA RECIPE - FOOD.COM



Coconut Curried Tilapia Recipe - Food.com image

I made this one day by accident for lack of a curry paste. I was forced to create my own and it has become a favorite in my household.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 11

4 tilapia fillets
1 tablespoon oil (olive oil is fine)
1 -2 tablespoon curry powder
1 cup water
1/4 teaspoon salt
1/2 tablespoon black pepper
1/4 teaspoon chili powder
3 garlic cloves, crushed
1 small onion, sliced
10 ounces coconut milk (use only 1/2)
red pepper flakes (optional)

Steps:

  • Season tilapia fillets with salt, chile powder, and black pepper. Set aside.
  • In iron pot, heat olive oil; add curry powder stirring often. Allow curry powder to practically burn. Add a little water whenever paste becomes too sticky.
  • Add most garlic and onions until well coated.
  • Add coconut milk. Stir. After 1 minute, add fish and remaining garlic and onions.
  • Lower heat and cover for about 15 - 20 minutes.
  • Serve over jasmine or coconut rice.

Nutrition Facts : Calories 432.4, FatContent 17.9, SaturatedFatContent 12.7, CholesterolContent 62.5, SodiumContent 243.6, CarbohydrateContent 43.3, FiberContent 1.3, SugarContent 38.9, ProteinContent 26.6

KERALA TILAPIA (INDIAN CURRIED FISH) RECIPE | ALLRECIPES



Kerala Tilapia (Indian Curried Fish) Recipe | Allrecipes 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    Asian    Indian

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 bowls

Number Of Ingredients 19

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, CarbohydrateContent 9.1 g, CholesterolContent 20.5 mg, FatContent 13 g, FiberContent 3.1 g, ProteinContent 14 g, SaturatedFatContent 5.9 g, SodiumContent 372.3 mg, SugarContent 0.7 g

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