Bengali
Style Pan-Fried Tilapia
(Serves
2)
Richly-flavoured fish fillets are coated in aromatic
spices. This is a wonderfully light, and fragrant dish.
Ingredients
240g fillets of Tilapia, (2 fillets, cleaned by gently rubbing
salt on each side and rinsing with water)
½ tsp Salt
½ tsp Turmeric
½ tsp ground Coriander
½ tsp ground Cumin
1 tsp Curry powder
1½ tbs Water
½ Onion, thinly sliced
50ml oil, for shallow frying
Method:
1. Place the fish fillets in a shallow dish. Mix the salt,
turmeric, coriander, cumin and curry powder with the water in a
small bowl and then pour over the tilapia fish fillets, ensuring
that both sides of each fish fillet are coated with the spice
mixture. Set aside.
2. Heat the oil in a frying pan, on a medium heat and add the
thinly sliced onion. Cook, stirring until soft and
translucent.
3. Add tilapia fillets to the pan, cooking on a medium heat for
about 3 minutes on each side, until both sides are slightly golden,
while also ensuring that the onions are lightly golden in colour
alongside the fish.
4. To serve: place the hot fish on
serving plates and accompany with a side salad, or
some Kachumbar.
By Shahena Ali, as featured on 'Great Food Live'
- UKTV Food (Good Food Channel)
http://uktv.co.uk/food/recipe/aid/578576
