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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 211 Calories

Ingredients

• 1 pinch salt
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• salt and ground black pepper to taste
• 3 tablespoons white vinegar
• 1 pinch ground cumin
• 3 tablespoons ground cumin
• 1 tablespoon cayenne pepper
• 1 teaspoon mustard seeds
• 3 fresh curry leaves
• 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
• 2 (14 ounce) cans light coconut milk
• 4 tilapia fillets, cut into 1-inch strips
• 3 pinches saffron

Recipe Instructions

Step 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.

Step 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.

Step 3

Pour coconut milk into the mixture. Bring to a simmer and heat until warm.

Step 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.