Kerala Tilapia Indian Curried Fish Recipes

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BENGALI-STYLE FISH IN YOGURT CURRY



Bengali-Style Fish in Yogurt Curry image

Provided by Vikas Khanna

Categories     Dairy     Fish     Fry     Marinate     Yogurt     Dinner     Seafood     Tilapia     Spice     Curry     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 15

1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon caraway seeds
1 pound tilapia fillets, cut into 1- to 2-inch pieces
1 cup plain, lowfat yogurt
1 tablespoon all-purpose flour
5 tablespoons vegetable oil
1 tablespoon black mustard seeds
1 medium red onion, finely chopped
1 tablespoon finely chopped garlic
1 tablespoon curry powder
1 1/4 cups heavy cream
Salt
2 tablespoons finely chopped fresh cilantro, for garnish

Steps:

  • 1. Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator.
  • 2. In a blender, combine the yogurt and flour and set aside. Heat 3 tablespoons of the oil in a medium skillet over medium-high heat. Add the mustard seeds and cook, stirring, until sputtering and fragrant, about 1 minute. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the garlic and curry powder and cook for another 2 minutes. Add the cream and the yogurt mixture and bring to a simmer. Reduce the heat to low and simmer until the sauce is thick, about 5 minutes.
  • 3. In a nonstick pan, heat the remaining 2 tablespoons oil over medium heat. Gently fry the seasoned fish until crisp on both sides, about 3 minutes per side. Add the yogurt mixture to the fried fish and simmer until fish is cooked through, about 5 minutes.
  • 4. Season with salt and serve hot, garnished with fresh cilantro.

KERALA TILAPIA (INDIAN CURRIED FISH)



Kerala Tilapia (Indian Curried Fish) 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     Indian Recipes

Time 45m

Yield 8

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, Carbohydrate 9.1 g, Cholesterol 20.5 mg, Fat 13 g, Fiber 3.1 g, Protein 14 g, SaturatedFat 5.9 g, Sodium 372.3 mg, Sugar 0.7 g

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