Red Fish Curry Tilapia Kerala Recipes
KERALA FISH CURRY
Provided by Shalini
Time 45m
Number Of Ingredients 12
Steps:
- Soak coccum in little water for 10 minutes. Keep aside.
- Mix the chili,coriander & turmeric powders together with coconut oil/water to make a paste. Keep aside.
- Heat oil in a clay pot or a pan & splutter mustard & fenugreek.
- Add crushed ginger garlic paste & stir for a couple of minutes.
- Add small onion & curry leaves & saute till it becomes soft.
- Add the masala paste and salt & fry till oil starts appearing.
- Add coccum along with the water & fish pieces. Combine well. It will be safer to rotate the pan to ensure that fish & masala is mixed well.
- Add required amount of water. just so that the fish pieces are immersed in it & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame.
- Keep aside for an hour. Serve with rice or kappa (tapioca)
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.
Provided by dladkins
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 8
Number Of Ingredients 19
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
COCONUT CURRIED TILAPIA
I made this one day by accident for lack of a curry paste. I was forced to create my own and it has become a favorite in my household.
Provided by YoungWifeNYC
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season tilapia fillets with salt, chile powder, and black pepper. Set aside.
- In iron pot, heat olive oil; add curry powder stirring often. Allow curry powder to practically burn. Add a little water whenever paste becomes too sticky.
- Add most garlic and onions until well coated.
- Add coconut milk. Stir. After 1 minute, add fish and remaining garlic and onions.
- Lower heat and cover for about 15 - 20 minutes.
- Serve over jasmine or coconut rice.
Nutrition Facts : Calories 432.4, Fat 17.9, SaturatedFat 12.7, Cholesterol 62.5, Sodium 243.6, Carbohydrate 43.3, Fiber 1.3, Sugar 38.9, Protein 26.6
RED FISH CURRY (TILAPIA) KERALA
Steps:
- directions In a very large, deep skillet, heat the oil. Add the curry leaves and cook over moderately low heat until fragrant, about 2 minutes. Add the garlic and cook until softened, about 3 minutes. Add the shallots, ginger and chiles and cook for 5 minutes. Add the coriander, turmeric and cayenne and cook, stirring, until fragrant, about 2 minutes. Add the tamarind and tomato purees and simmer over low heat until thickened, about 10 minutes. Season the tilapia fillets with salt and black pepper and nestle them in the sauce. Cover and simmer over moderately low heat, turning once, until the fish is just cooked through, about 4 minutes per side. Transfer the fish to plates and spoon the sauce on top. Garnish with the cilantro leaves and serve. MAKE AHEAD The recipe can be prepared through Step 1 and refrigerated overnight.
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