South Indian Tilapia Masala Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 4 tilapia filets
  • 5 dried curry leaves
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 2 dried red chiles
  • ½ teaspoon turmeric powder
  • 3 tablespoons vegetable oil, divided
  • 1 yellow onion, sliced into slivers
  • 4 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 3 ripe tomatoes, finely chopped
  • 1 teaspoon salt, plus more for seasoning the fish
  • 1 (13 ½-ounce) can full-fat coconut milk
  • ¼ teaspoon freshly ground black pepper, plus more for seasoning the fish
  • 2 tablespoons chopped cilantro
  • 1 teaspoon lemon juice, or more, to taste
Directions
  1. Season the tilapia filets with salt and black pepper, to taste.
  2. In a dry skillet, toast the curry leaves, coriander seeds, cumin seeds, and dried chiles over medium heat for 1 minute, until fragrant.
  3. Add the turmeric and ground cumin (if using), and stir to combine.
  4. Add 2 tablespoons vegetable oil and the chopped onions. Saute until the onions are golden, about 10 minutes.
  5. Deglaze with ¼ cup water.
  6. Add the garlic and ginger and saute for 2 minutes, until fragrant.
  7. Deglaze again with 2 tablespoons water.
  8. Stir in the chopped tomatoes and 1 teaspoon salt. Cook until the oil separates, about 5 minutes.
  9. Pour in the coconut milk and 1 cup water. Bring to a simmer. Reduce the heat to medium, cover, and simmer while you prepare the fish.
  10. In a separate nonstick skillet, heat the remaining vegetable oil over medium-high heat.
  11. Pan-fry the tilapia filets for 4 minutes per side, until opaque and golden.
  12. Uncover the curry and add the pan-fried tilapia. Reduce the heat to low and allow the flavors to meld for 2–3 minutes.
  13. Top with the black pepper, cilantro, and lemon juice. Serve immediately.