Tag Archives: tilapia

Indian Green Fish Curry

I must admit that I haven’t played much with fish curries. But then I had some at my favorite Indian restaurant in Winston, Turmeric, and I realized that curry is a great way to eat cheap, mild fish. Because even if your fish isn’t the freshest halibut, the strong curry flavors can carry it to the finish line.

So I made this curry from my big Indian curry cookbook. At less than 250 calories per serving, it’s a lovely staple in my curry repertoire.

Indian Green Fish Curry

Ingredients (serves 4):

  • 1/4 tsp ground turmeric
  • 2 T lime juice
  • pinch kosher salt
  • 4 fish fillets (such as cod, tilapia or halibut), skinned and cut into 2-inch chunks
  • 1 onion, chopped
  • 1 jalapeno, sliced
  • 1 garlic clove, crushed
  • 1/4 c. cashew nuts, unsalted
  • 1/2 tsp fennel seeds
  • 2 T canola oil
  • 1/4 tsp cumin seeds
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp kosher salt
  • 2/3 c. water
  • 3/4 c. plain or Greek yogurt
  • 3 T chopped cilantro

Mix turmeric, lime juice and salt, then rub over fish. Cover and marinate 15 min.

Meanwhile, grind onion, jalapeno, garlic, cashews and fennel seeds to a paste with food processor or mortar and pestle. Set aside.

Heat oil in large heavy frying pan and fry cumin seeds until they begin to splutter, 2 min. Add paste and fry for 5 min, then stir in ground coriander, cumin, salt and water. Cook 2-3 min. Stir in yogurt and chopped cilantro. Simmer for 5 min. Add fish pieces and gently stir in. Cover and cook gently, 10 min, until the fish is tender and flakes away.

Spoon fish curry over rice and garnish with more cilantro or any other herbs you have desire.

I always feel like an East Indian meal is authentic if you crunch down on whole seeds – be it curry, fennel or corriander. Just a wonderfully exotic mix of flavors coating every firm, flaky piece of fish.

Enjoy, friends! xoxo

Sesame-Broiled Tilapia with Coconut Red Curry


A certain special friend, who shall remain nameless, turns her nose up at tilapia as the lowest fish on the pescatarian totem pole. Something about tilapia being a cheap bottom-feeder. ūüôā

Tilapia are indeed cheap, but in my opinion, are a great vehicle for strongly flavored dishes due to their clean taste. I will note that I’ve read that farm-raised tilapia can be unhealthy due to the amount of corn the fish are fed, so be mindful when you are shopping. When handled properly, this fish is not mealy or fishy, but instead a quick and yummy weeknight meal option.

Grant typically fries tilapia for fish tacos and it’s one of my favorite dishes. But I need something beyond fried. Then my friend Merissa wrote me about a delicious tilapia curry she had recently made. The resulting recipe is all her.

A wonderful and rather light curry simmers on your stove and is poured over tilapia fillets perfectly broiled in toasted sesame oil. It filled our house with wonderful smells and the taste met our expectations.

Sesame-Broiled Tilapia with Coconut Red Curry

Ingredients:

  • 2 ¬†teaspoons ¬†dark sesame oil, divided
  • 2¬† teaspoons ¬†minced peeled fresh ginger
  • 2 ¬†garlic cloves, minced
  • 1¬† cup ¬†finely chopped red bell pepper
  • 1 ¬†cup ¬†chopped green onions
  • 1 ¬†teaspoon ¬†curry powder
  • 2 ¬†teaspoons ¬†red curry paste
  • 1/2 ¬†teaspoon ¬†ground cumin
  • 4¬† teaspoons ¬†low-sodium soy sauce
  • 1 ¬†tablespoon ¬†brown sugar
  • 1/2 ¬†teaspoon ¬†salt, divided
  • 1 ¬†(14-ounce) can light coconut milk
  • 2 ¬†tablespoons ¬†chopped fresh cilantro
  • 4 ¬†(6-ounce) tilapia fillets (we used 2)
  • Cooking spray
  • 3 ¬†cups ¬†hot cooked jasmine rice
  • 4¬† lime wedges

Preheat broiler.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.

Brush fish with 1 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

When I made this, I packed it into a picnic basket for a picnic at Reynolda Park. What a great departure from the typical fried-chicken picnic fare. That curry is so delicious, I could drink it with a straw!

Enjoy, friends! xoxo