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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

 

 

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