Recipe: 10 minute tilapia & coconut rice

10 Minute Tilapia Curry

4 Tilapia Fillets, cut lengthwise in halves

1 small bunch cilantro leaves, chopped

1/2 can diced tomatoes

1 tsp cumin seeds

1/2 tsp red chili powder (optional)

2-3  serrano chilis split halfway

1 tsp salt

2 tsp garlic and ginger paste (I keep a 1:1 ratio of garlic and ginger blended in the fridge in a mason jar)

1 tbsp mustard oil or spicy brown mustard

3 tbsp canola oil

1/2 tsp turmeric

1/2 tsp cumin powder

1/4 to 1/2 cup water

Wash the fish fillets and cut them in half lengthwise.  In a 12″ skillet, place the fish and all the other ingredients and mix together gently with your hands.  Cover and place over medium heat for 6 minutes.  Uncover and gently flip fish over and add 1/4 to 1/2 cup water depending on how much gravy you desire.  Cover and cook another 3 minutes.  This is great served with spaghetti squash as well.

Coconut Rice

4 cups cooked rice, Brown rice is great here (I used Basmati rice, any long grain rice will work)

2 cups desiccated unsweetened coconut (finely shredded)

4 dried red chilis

1 tablespoon split Urad daal (black lentils)

1 tablespoon Bangla Chana daal (yellow split peas)

1 tsp salt

1/2 tsp black mustard seeds

1 tsp cumin seeds

1/3 cup raw peanuts or cashews

3 tbs coconut oil

In a wok or large skillet heat the oil and add the lentils, mustard, cumin seeds, salt.  Stir fry for a few minutes until flavors are released.  Add the nuts and stir fry another minute or so then add coconut and cook about 2 minutes.  Coconut will start becoming toasted and start smelling wonderful. Add the  rice and stir fry gently to incorporate.  Serve warm.  Great as a leftover by itself or with other dishes.