Tilapia does not really fall in to the elite class of fishes. Somehow living in the fringe for long, it starts getting its share of appreciation off late. What is interesting about Tilapia is its universal presence and found almost everywhere on the globe. A little search on the youtube also shows that Grilled Tilpia is one of its most popular preparation. However here I share a more traditional Tilapia fish curry which can be cooked happily once in a while. Not too spicy, the gravy consists of slice of onions and a few green chilly which is quite tasty. And Tilapia has its nice taste too.
Ingredients to serve 4 :
- Tilapia fish – 2
- Potato – 1 (large)
- Onion – 1 (lerge)
- Tomato (chopped) – ½
- Slit green chilly – 3-4
- Hand full of chopped fresh coriander leaves
- Kalongi or nigella seeds – ¼ teaspoon
- Turmeric powder – ½ teaspoon
- Salt to taste
- Mustard oil – 4- 5 tbspoon
Clean and remove the scales of the fish. Cut each fish into 2 or 3 pieces. Coat with salt and ¼ teaspoon of turmeric powder, keep it aside.
Peel and cut the potato into thin slices.
Also cut the onions into fine slices.
Now heat oil in a kadai over medium flame.
Evenly fry both side of the fishes into the hot oil and keep aside.
Add nijella seeds into the remaining oil.
Add potato and fry for 1-2 minutes.
Add sliced onion and fry till it gets translucent.
Add chopped tomato, green chilly, salt and turmeric powder.
Cook till tomato gets mushy and oil comes out from the mixture.
Now add 1 cup of warm water into the mixture and let it comes to boil.
Add fried fish and cover the pan with a lid.
Let it cook over low-medium heat.
Put the gas off as potato gets cooked.
Sprinkle over the coriander leaves.
Give it a standing time for a minute and then transfer to a serving bowl.
Serve with plain rice.