We have been trying to make fish a regular ingredient in our food, primarily due to it’s health-related benefits like rich protein, Omega-3 etc. So far, I have tried tilapia, catfish and salmon. (Those who don’t know about these fishes, please don’t ask for translation as I don’t know). For the first 2 years in US, I din’t have any courage to try any fish here. Whenever we tried any fish dishes in restaurants here, we didn’t get to like them. Coming from coastal India, where we always get very fresh fish, it was a bit of let down.
But finally I took that one step of trying a catfish. We liked it, so next time, we tried salmon. For the first few of times, we really loved it. But it is a very smelly fish, so we don’t like it in any Konkani dishes. Then one fine day, someone told V about tilapia. It does not have any smell at all. After we tried it once, now we are hooked to it. I use it for all Konkani fish curries and it comes pretty good.
This is something I cooked over the weekend. I had one fillet of tilapia left. It was a last minute fix, got ready in 15mins flat. I loved it :).
1/4 lb tilapia
1 tbl spn coriander seeds
1 tea spn cumin seeds
2 tea spns chilli powder
A pinch turmeric
1 tea spn chopped ginger
1 tea spn chopped garlic
1/4 tea spn tamarind extract
10-12 curry leaves
Roast cumin seeds and coriander seeds.
Make a paste of ginger, garlic, cumin, coriander, tamarind, turmeric, chilli powder, salt with very little water.
Heat a little oil and fry the paste till the raw smell goes off. Now add 1/4 cup water, and add tilapia (cut into 2×2 inch pieces). Add the curry leaves cut into two. Cover and cook till done.
Serves : 1-2
Preparation time : 15mins