Chef Tahmina Martelly shows us how to make 10 minute Tilapia curry. You can find other healthy and delicious recipes on her blog here.
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.
