How to Cook Tilapia In Yogurt Curry
Serves: 6
Preparation time: 15 mins
Cooking time: 30 mins
Ingredients needed to make Tilapia In Yogurt Curry:
For the tilapia:
- 6 boneless whole fillets, scales scraped off and whitish edges trimmed
- 8 tsp cooking oil
- ½ cup dried bread crumbs
- 1 tsp paprika
- ½ tsp ground turmeric
- 1 tsp ground cayenne pepper
- ½ tsp ground black pepper
- ½ tsp asafoetida
- 2 tbsp ground coriander
- 1 tsp salt
For the curry:
- 2 ½ cups low-fat plain yogurt, whisked
- ½ cup cilantro, chopped
- 1 tbsp paprika
- 3 tbsp fresh ginger, finely chopped
- 3 tbsp ground coriander
- 1 tsp ground turmeric
- ¼ tsp asafoetida
- 1 ½ tsp cumin seeds
- 1 tsp ground cayenne pepper
- 1 ½ tsp salt
- 3 cups water
- 1/3 cup cooking oil
Cooking instructions for Tilapia In Yogurt Curry:
- To sear the fish, slice each fillet longitudinally into two equal halves and rinse the fillets under running cold water and drain them out into a colander; set aside to dry for 3-4 minutes.
- Place the bread crumbs in a bowl and toss them well together, along with asafoetida, turmeric, coriander, paprika, black as well as cayenne pepper and a dash of salt until well combined.
- Place the tilapia fillets into this bowl and flip them over to coat either side with the seasoned breading.
- Pour a tsp of oil in a heavy-based skillet and heat it for a minute over moderate flame.
- Place a couple of fillets on it, with their skin side facing down and sear them for about 2 minutes.
- Turn it over and cook the other side in a similar fashion, until the flesh of the fish turns flaky when poked with a knife and fork.
- Arrange them on a pre-greased baking sheet and set aside until they are joined by rest of the pan-seared tilapia fillet; keep warm
- For the curry, heat oil for a minute over moderate flame and toss in the cumin seeds.
- Fry them for half a minute or until they begins to splutter and darken.
- Stir in the ginger and sauté for a couple of minutes, stirring regularly, before sprinkling the coriander, cayenne pepper, turmeric and a dash of salt into it.
- Give it a good stir to mix well and stir fry for a couple of minutes or until it turns into a oily paste; remove from heat and whisk in water until well combined.
- Empty a cup of the above mixture into the yogurt and then pour the spiced yogurt into rest of the spice-water blend.
- Whisk them well together until mixed thoroughly and cook it over high heat until it starts boiling, while stirring continuously.
- Reduce it to a simmer and continue to cook for another 5 minutes at medium-low, stirring occasionally.
- Fold in the cilantro and pour it over the seared fish.
- Serve warm.
Image credit: Wikimedia Commons
