Fish Curry Recipe
Tilapia marinated with vegetables cooked to perfection with traditional soft bread.
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Ingredients
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Marinade & Fish
Curry Base & Vegetables
Accompaniments (Soft Bread)
Finishing & Optional
Method
Marinade & Fish
- 1
Prepare marinade
In a bowl combine plain yogurt, lemon juice, minced garlic, grated ginger, turmeric, ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Mix until smooth.
- 2
Marinate fish
Pat the tilapia fillets dry with paper towels. Coat each fillet evenly with the yogurt marinade, cover and refrigerate for 20–30 minutes (up to 2 hours for deeper flavor).
Curry Base & Vegetables
- 3
Cook aromatics
Heat 3 tbs vegetable oil in a wide skillet or shallow pot over medium heat. If using curry leaves, add them to the oil and sizzle for 10–15 seconds. Add the finely diced onion and sauté until translucent and beginning to brown, about 6–8 minutes.
- 4
Add peppers and chilies
Add the sliced green bell pepper and slit green chili (if using). Sauté 3–4 minutes until the pepper softens but retains a slight bite.
- 5
Add tomatoes and spices
Stir in the diced tomatoes, ground coriander, 1 tsp ground cumin, red chili powder, and 1/2 tsp garam masala. Cook, stirring occasionally, until the tomatoes break down and the oil separates slightly from the masala, about 8–10 minutes. If the mix looks too dry, add 2–3 tbs water.
- 6
Simmer with coconut milk
Pour in 1 cup coconut milk and 1/2 cup water, stir to combine. Add 1/2 tsp sugar (optional) and 1 tsp kosher salt (adjust to taste). Bring the curry to a gentle simmer over medium-low heat.
- 7
Add marinated fish
Gently place the marinated tilapia fillets into the simmering curry in a single layer. Spoon some sauce over the fillets. Cover and simmer on low heat for 8–10 minutes, or until the fish flakes easily with a fork (thinner fillets will take less time). Avoid stirring vigorously to keep fillets intact.
- 8
Finish curry
Once the fish is cooked, sprinkle the remaining 1/2 tsp garam masala and chopped cilantro over the curry. Taste and adjust seasoning. Keep the curry warm while preparing bread (or let it rest covered for 5 minutes before serving).
Accompaniments (Soft Bread)
- 9
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C) with 1/2 tsp sugar and 1 tsp active dry yeast. Stir and let sit 5–8 minutes until frothy.
- 10
Make dough
In a mixing bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Make a well and add the yeast mixture and 1 tbs olive oil. Mix until a shaggy dough forms, then knead on a lightly floured surface 6–8 minutes until smooth and elastic. If dough is sticky, add up to 1 tbs more flour.
- 11
First rise
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap and let rise in a warm spot until doubled, about 45–60 minutes.
- 12
Shape and cook bread
Punch down the dough and divide into 6 equal pieces. Roll each piece into a ball and then flatten into discs about 1/4 inch thick. Heat a heavy skillet or griddle over medium-high heat. Cook each bread 1.5–2 minutes per side until puffed and golden brown spots appear, brushing with a little oil or butter if desired. Keep breads warm wrapped in a towel.
Finishing & Serving
- 13
Serve
Place warm soft breads on a plate, ladle fish curry into a shallow bowl, garnish with extra cilantro and serve with lime wedges on the side. Tear bread and dip into curry, or spoon curry over bread.