Monsoon in Mumbai is synonymous with the arrival of tilapia, hilsa and many other types of fish. This fish is very meaty and versatile, as it holds its shape very well. It is available as ready made fillets in supermarkets. I have used fresh tilapia(on the bone).
Serves 3 (Makes 6 pieces)
- 400 gms of single tilapia fish( This preparation can be made with small tilapia or tilapia fillets as well)
- 1 tomato finely chopped
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp mustard powder (Take 50 gms of whole yellow mustard, 25 gms of whole black mustard, 2 dry red chillies and grind it to a fine powder and store it in an air- tight jar and keep it in the fridge.)
- 1/4 tsp nigella seeds
- Slit green chillies
- 2 tbsps oil
- Water as required
- Salt to taste.
- Cut the fish into required shape and marinate for 10 minutes with salt and turmeric powder.
- Take oil in a hot pan and add onion seeds.
- Add fish pieces and shallow fry on both sides.
- After which, take out the fish pieces and keep aside.
- Add tomatoes to the remaining oil and add turmeric powder, coriander powder, salt, mustard powder and fry, till oil leaves the sides of the pan.
- Add water as required. (If you want to serve it with rice or roti add 150 to 200 ml of water. You can skip water altogether if you do not want to.)
- Add fish pieces,cover and cook for 10 minutes.
- Add green chillies and serve hot.
This preparation goes very well with plain rice. I add potatoes or eggplant at times, for variation and add them right after taking out the fish from the oil and frying the masala. Cook in the gravy along with the fish till potatoes are cooked. Serve piping hot.
3 thoughts on “Tilapia Curry”
simply mouth watering……
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