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Wednesday, September 14, 2011

Tilapia Green Curry

A flavourful and fresh fish curry.

Tilapia Green Curry

  • 1 1/2 pounds tilapia fillets
  • 1/4 cup coconut oil
  • 2 teaspoons mustard seeds
  • 1 cup water
  • 1 large green tomato

Masala Paste:
  • 2 inch piece ginger root
  • 1 garlic
  • 3 shallots
  • 6 hot peppers (chilies or jalapeños)
  • 1/2 packed cup cilantro leaves
  • 1/2 cup grated coconut
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric

  • 4 tablespoons butter
  • 3 shallots
  • 1 garlic
  • 3 hot peppers (chilies or jalapeños)


Cut fish into bite-size pieces and set aside.

To prepare the masala paste:

Peel and coarsely chop the ginger, garlic and shallots.
Stem, core, seed and coarsely chop the hot peppers.
Place all ingredients in a food processor and process to a paste.
Set aside.

To prepare the tempering:

Mince the garlic and hot peppers.
Slice the shallots.
Heat the butter in a small frying pan.
Add the shallots and garlic and cook until the shallots start to soften.
Add the hot peppers and continue cooking until shallots are very soft and just starting to brown.
Remove from heat and set aside.

To bring it all together:

Heat the coconut oil in a large frying pan.
Add the mustard seeds and cover pan until they have finished popping.
Add the masala paste and cook, uncovered, until the oil rises to the surface (about 5 minutes).
Add the water and tomatoes and bring to a boil.
Add the fish and simmer until the fish is just cooked through (3 to 5 minutes).
Add the tempering mixture and simmer for a further minute.
Tilapia Green Curry 1

Serve hot over rice.

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