Fish Curry Recipe
Tilapia cooked in a combination of tomatoes, ginger and garlic. Served with rice.
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Ingredients
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For the curry
For the rice
Method
For the curry
- 1
Marinate the fish
Pat the tilapia fillets dry with paper towels. In a shallow bowl, combine salt (1 tsp), turmeric (0.5 tsp), black pepper (0.25 tsp) and lemon juice (1 tbs). Rub this mixture evenly over both sides of each fillet. Set aside to marinate for 10–15 minutes while you prepare other ingredients.
- 2
Prepare aromatics
Peel and thinly slice the onion. Mince the garlic cloves and grate the ginger. Slit the green chilies lengthwise if using. Chop the tomatoes into small pieces. Measure out the ground spices (coriander, cumin, chili powder) and tomato paste.
- 3
Sear the fish (optional step for texture)
Heat 1 tbs of vegetable oil in a large wide skillet over medium-high heat. When hot, add the marinated tilapia fillets and sear for 1–1.5 minutes per side just to develop a light crust — do not cook through. Remove fillets to a plate and set aside. (If you prefer, skip searing and gently add raw fillets later.)
- 4
Make the curry base
In the same skillet, reduce heat to medium and add the remaining 1 tbs oil. Add cumin seeds and let them sizzle 20–30 seconds until fragrant. Add the sliced onion and sauté until soft and golden, about 6–8 minutes, stirring regularly. Add the minced garlic and grated ginger; cook 1–2 minutes until raw aroma disappears but not browned.
- 5
Add tomatoes and spices
Add the chopped tomatoes and tomato paste to the pan. Stir to combine and cook until the tomatoes break down and oil begins to separate, about 6–8 minutes. Stir in ground coriander (1 tbs), chili powder (1 tsp) and ground cumin (0.5 tsp). Cook 1–2 minutes to bloom the spices.
- 6
Simmer with coconut milk
Pour in the coconut milk (200 ml) and 100 ml water, stir well to combine into a smooth sauce. Bring to a gentle simmer, then reduce heat to low. Taste and season with salt (0.75 tsp) and a little black pepper (0.25 tsp). Adjust thickness — add another 50 ml water if you prefer a thinner curry.
- 7
Cook the fish in the curry
Gently nestle the seared tilapia fillets (or raw fillets if skipping sear) into the simmering sauce. Cover partially and simmer on low for 6–8 minutes for seared fillets (or 8–10 minutes for raw fillets), spooning sauce over the fish once or twice. Cook until fish flakes easily with a fork and reaches opaque throughout.
- 8
Finish and garnish
Once the fish is cooked, stir in the slit green chilies and chopped cilantro (2 tbs). Taste and adjust salt or spice. Turn off heat and let the curry rest 2 minutes. Sprinkle a little extra freshly ground black pepper if desired. Serve immediately with the cooked rice.
For the rice
- 9
Rinse and soak rice
Place 1.5 cups basmati rice in a fine-mesh sieve and rinse under cold running water until water runs clear. (Optional) Soak the rinsed rice in cold water for 20 minutes to improve texture, then drain.
- 10
Cook the rice
Combine the drained rice, 3 cups water, 0.5 tsp salt and 1 tsp oil in a medium saucepan. Bring to a rolling boil over high heat uncovered. Once boiling, reduce heat to low, cover tightly with a lid and simmer for 12–15 minutes without lifting the lid. After 12–15 minutes, turn off the heat and let rice steam, covered, for 8–10 minutes. Fluff gently with a fork before serving.
