is the level of functional and metabolic efficiency of a living organism

Monday, October 12, 2015

Boneless Fish Curry

Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, lakes and rivers. Whole tilapia fish can be processes into skinless and boneless. They have very low of mercury as they are fast growing, lean and short-lived. Tilapia are low in saturated fat, calories and sodium and are good source of protein.

Today I have made a delicious fish curry with Tilapia. This simple and yummy curry is my family favorite dish. So this curry goes to day 3, week 2 of BM 57 under the theme "Side Dishes". Tastes best with plain rice or any flavored rice. 


Tilapia Fish fillets 4 
Onions 1 large
Tomato 1 medium
Curd 1/2 cup
Green chilies 4
Curry leaves 4
Ginger garlic paste 2 spoons
Cumin powder 1 1/2 spoons
Shan Fish masala 2 spoons
Chili powder 1 1/2 spoons
Haldi 1/2 spoon
Cilantro 1/2 cup
Salt to taste


You can use any kind of fish, but this tastes better with tilapia.
I have taken 4 fillets, cut them into 2 inch pieces.
I have got around 16, 2 inch pieces.

Marinate fish  pieces with salt, haldi, chili powder and 1/4 cup curd for about 30 minutes.
Heat a pan and fry fish pieces till 1/2 cooked.
In a big flat pan heat 5 spoons oil and add  chopped onion,  curry leaves and ginger garlic paste.
Saute for 5 mins and add chopped  tomato.
Cook till onion and tomato cook completely and the the mixture is mushy.
Now add fish masala and rest of the curd.
Cook for 2 minutes and add  1 cup water.
Now add slit green chilies.
Cook till  the bubbles appear.
Now add Fish pieces and just give it a stir.
Cook till the water evaporates and  the oil floats on top. 
Now garnish with cilantro.

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