- 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
- 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.
06/14/2019
recipepes.com
kerala tilapia (ndian curried fish), recipe
PT15M
PT1H
5
455 calories
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