Tilapia Fish Recipe with Coconut Milk
I have always preferred lightly flavored fish curries as compared to heavily spiced ones and any fish cooked in a lovely coconut milk gravy or sauce is so delicious. Tilapia fish is easy to get in my city of Kolkata and this Tilapia Fish Recipe is perfect for summers. This recipe never fails to impress when we have guests over. Kids also love this recipe as it’s easy on the palate and Tilapia Fish only has very few bones in it. I like to keep the quantity and number of spices used in Tilapia Fish in Coconut Milk to a bare minimum as I do like the flavor of the fish and coconut milk to stand out in this dish. The addition of a mildly flavored vegetable such as brinjal also does wonders to the dish and add a whole lot of sweetness to it. I prefer using the pale green variety of brinjal as they are generally sweeter which makes them a perfect match with a fish such as Tilapia.
To make Tilapia Fish in Coconut Milk, just follow the instructions below and you’ll end up with a super tasty dish in no time. This recipe is super easy to make and is a part of my no fuss recipe collection!
- Tilapia Fish - 2 Medium Sized, Cleaned and Cut in Half
- Light Green Brinjal - 1 Medium Sized Chopped into Roughly 1.5 cm cubes
- Coconut Milk - Milk of One Large Coconut
- Ginger and Garlic Paste - ½ Teaspoon
- Onion - 1 Medium Made into a Paste
- Turmeric Powder - ¼th Teaspoon
- Coriander Powder - ¼th Teaspoon
- Cumin Powder - ¼th Powder
- Chilli Powder - ¼th Teaspoon
- Black Mustard Seeds Powder - ¼th Teaspoon
- Fenugreek Seeds Powder - 1 Pinch
- Curry Leaves - 2 to 3 Sprigs
- Oil - Enough for Deep Frying and Cooking
- Salt - To Taste
- Water or Coconut Water - ½ Cup
- Place a Non-stick kadhai on medium-high heat, add 2 tablespoons of oil and drop in the chopped brinjal when the oil is moderately hot.
- Fry the brinjal until light golden brown. Fry the brinjal in 2 batches as smaller quantities fry better and do get mushy.
- Once done, remove from heat and set aside.
- Pat the fish dry before frying and sprinkle salt over the skin of the fish. Doing so will make the fish skin crispy.
- Add enough oil for deep frying to the kadhai and carefully place the fish pieces in the kadhai for frying.
- Do not crowd the kadhai as the fish will not turn crispy when frying.
- Fry the fish for approximately 6 minutes per side on medium-low heat. Adjust the heat during the frying process to achieve the best results.
- Remove from kadhai when the outside of the fish has turned lightly golden brown and is crispy.
- Remove most of the oil from the kadhai. Leave just about 2 tablespoons of oil in it.
- Add the ginger and garlic Paste and sauté on low heat till the oil separates from the paste.
- Add the onion paste and cook till the raw smell disappears.
- Add the powdered spices and stir well.
- Add curry leaves now and stir.
- Add half the coconut milk and stir well.
- Add salt now and add the water.
- Once the gravy starts coming together, add the brinjal pieces and stir.
- Cook for 4 to 5 minutes on low heat and then add the fish,
- Add the rest of the coconut milk and stir very gently.
- Let the fish simmer in the gravy and coconut milk for 5 to 6 minutes and then turn the heat off.
- Allow the curry to rest for 5 to 6 minutes before serving. During this time, the fish and brinjal will absorb more of the wonderful flavor of the coconut milk and the spices.
- Serve and enjoy with steamed rice. Enjoy!
I always orefer to use freshly made coconut milk at home which is made the old fashioned way but if you are pressed for time then a good quality store bought coconut milk will do just fine. Do make this recipe whenever you get some lovely fresh fish and enjoy!