How to make it

  • 1. Marinate the diced tilapia fillets with soy sauce, black pepper, and corn starch & chilli sauce; keep it aside for at least 30 mins.
  • 2. Take a flat bottomed pan and drizzle some oil, let it warm up a little bit, and add the marinated fish pieces into it. Make sure it’s browning evenly.
  • 3. Transfer them to a plate covered with a paper towel, so that it can absorb any unwanted oil from the fish.
  • 4. Take a wok, heat some oil in med-hi and add the cumin seeds. Allow it to splutter, add the chopped green chillies and the sliced onions. Fry them until they turn golden brown.
  • 5. Add the tomatoes, black pepper, chilli & coriander powder and sauté them for few more minutes until the mixture appears to be in a thick consistency.
  • 6. Now add the fried fillets into this and mix them well in such a way that every piece is coated with the gravy.
  • 7. Sprinkle some chopped cilantro and give it a rough stir.
  • 8. This can be served with Chapathi, Roti or Naan (Indian Bread)
  • Notes:
  • 1. I used tilapia here; you can get creative with salmon, cod or any other fish of your choice.
  • 2. If you don’t happened to brown the fish pieces by pan frying, you can also deep fry it.
  • 3. I sometimes measure the ingredients at my eye level.
  • 4. You can adjust the green chillies, chilli powder and black pepper according to your spice level.

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