Kerala Recipe ∶ Kerala Tilapia (Indian Curried Fish)

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.

Ingredients

• 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

Cooking Directions

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.

Nutrition Facts

• calories211.3
• carbohydrateContent9.1 g
• cholesterolContent20.5 mg
• fatContent13 g
• fiberContent3.1 g
• proteinContent14 g
• saturatedFatContent5.9 g
• sodiumContent372.3 mg
• sugarContent0.7 g