Super easy fish curry for the weeknight. This is my absolute go-to fish dish whenever I feel homesick. Bangladeshi fish dishes more often than not has loads of pin bones. Which is the traditional way to cook and eat it — you look through the fish before you eat discarding all the bones in the process.
But somedays after a busy day of work and life in general, I just want the satisfaction of a fish curry without having to do a ton of work for it.
Ingredients
- 5 to 6 Tilapia fillets
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon turmeric powder
- 1 teaspoon chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon roasted cumin powder
- 1 yellow onion
- 2 medium tomatoes
- 2 to 3 makrut lime leaves
- 1 tablespoon netural oil
- 1/2 cilantro
Directions
- Portion each Tilapia fillet in 5 to 6 chuncks. Each chunk should be about an inch to an inch and a half.
- Marinate the fish in salt, half portion of all your spices — reserve the rest to build your curry base.
- While the fish is marinating — dice your onions and tomatoes. And chop your cilantro.
- In a stainless steel or non-stick pan add in the oil — chuck in the onions and tomatoes, season with salt and cook for 3 to 5 mintues until the tomatoes look quite mushy.
- Add in the rest of the spices and cook them out — adding in a splash of water to prevent the spices from burning.
- Once the spices are cooked out, add in the ginger and garlic paste. Once the pastes are incorporated pour in 1/4 cup of water and add in lime leaves and cook for about 4 minutes.
- Add in the fish and make sure that it’s an even layer on the pan, pour in another 1/4 cup of water or until it’s on level with the fish chunks and cook for 7 to 10 minutes on medium.
- Garnish with cilantro and enjoy with some steamed rice.
