Wednesday, 16 January 2013


Swahili fish curry


Tilapia fillets- 800 gms

Oil- for frying the fillets

For marinating:Turmeric powder- 1tspn

Chilly powder- 1tspn

Ginger- garlic paste- 1 tspn

Lemon juice- 1 tspn

Salt to taste

For the curry:

Chopped onion- 2 tbspns

Chopped tomatoes- 1 cup

Ginger- garlic paste- 1 tbspn

Tamarind puree- 1 tbspn

Coriander powder/ curry powder- 1 tbspn

Cooking oil- 1 tbspn

Ground coconut/ coconut milk- 1/2 cup

Turmeric powder- 1 tspn

Chilly powder- 1 tspn

Garam masala- 1 tbspn

Salt to taste

Chopped cilantro leaves- 1 tbspn(to garnish)


1. Cut the fish fillets into medium sized pieces and marinate with the spices for 30  minutes and keep aside. Pan fry the Tilapia pieces under low fire.

Tilapia fillets cut into  pieces

Marinating with the spices

2. Heat the oil in the pan and add the ginger- garlic paste followed by onions.

3. When the onions turn brown add the tomatoes followed by turmeric powder, chilly powder, garam masala, coriander powder and salt.

4. Under low fire close the pan for 2 minutes and let the tomatoes soften.

5. Now add the tamarind puree and add the coconut paste. Mix all the ingredients uniformly.

6. At this point add the cooked Tilapia to the prepared curry and reduce the fire.

7. Let the fish get cooked for 3 to 5 minutes. Do not overcook as the fish pieces would break and get mixed in the curry.

8. Garnish with cilantro leaves and serve with hot rice.

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