Ingredients

How to make it

  • Rinse the fish fillets, cut into 2-inch pieces, and set aside.
  • To prepare the masala paste, place the ginger, garlic, shallots, chiles, and fresh coriander in a food processor, mini-chopper, or stone mortar and process or grind to a coarse paste. Add the coconut and process or grind to a paste (if the mixture seems dry, add a little water as necessary to make a paste). Transfer to a bowl and stir in the ground coriander and turmeric; set aside.
  • To prepare the tempering, heat the ghee or butter in a medium heavy skillet over medium-high heat. Toss in the curry leaves, wait a moment, then add the shallots and garlic. Lower the heat to medium and cook until starting to soften, for about 4 minutes, stirring occasionally. Add the chiles and cook until the shallots are very soft and touched with brown, about 5 minutes more. Set aside.
  • Heat the oil in a wok or karhai or a heavy pot over medium-high heat. Add the mustard seeds, and when they have popped, add the curry leaves and masala paste. Lower the heat to medium and cook, stirring occasionally, until the oil rises to the surface, about 5 minutes. Add the water and fish tamarind or tomatoes and bring to a boil. Add the salt and the fish and simmer, turning the fish once, for 3 to 5 minutes, until just barely cooked through.
  • Add the tempering mixture and simmer for a minute, then serve hot.

Reviews & Comments 4

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  • trigger 6 years ago
    hhhhhhhhhhmmmmmmm
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    " It was excellent "
    sunny ate it and said...
    Love curry, love tilapia - this will be great!
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Sounds delish.
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    " It was excellent "
    mystic_river1 ate it and said...
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