Since I discovered, the chicken curry recipe, I have modified it to suit different meats. I had some filleted tilapia and I decided to try it out.
1 1/2 fillets of fish – I used tilapia (cut into chunks)
1 cup plain yoghurt
3/4 cup coconut milk
1 onion chopped
2 cloves of garlic chopped
1/4 teaspoon of ginger minced
2 tablespoons of fish masala
1 teaspoon paprika
1 tablespoon coriander powder
1 tablespoon curry powder
Salt to taste
3 tablespoons of vegetable oil for frying
Some chopped fresh dhania/coriander leaves for garnish
In a large skillet, heat some oil then fry the onions.
Once translucent add in the spices, ginger and garlic.
Add the fish chunks, and coat with the spice mixture.
Add the yoghurt and coconut milk.
Bring the curry to a quick boil, then reduce the heat and let the curry simmer for at most 20 minutes or until the fish is cooked through. The fish will flake easily.
Once cooked, serve and garnish with fresh chopped dhania.
We ate this with some ugali and vegetables. The fish curry will also go great with steamed rice.
Hubby loved it, I found it to be ok. I prefer my fish stewed or pan fried.
Tip: To add more flavour, you can squeeze the juice of one lemon over the curry. I didn’t have any on hand.
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