Tilapia Fish Curry – The fish is simmered in a blend of spices, including turmeric, cumin, and coriander, creating a fragrant and savory base that complements the delicate flavor of the tilapia. Served with steamed rice or warm naan.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy days; ready in under 30 minutes.
- Mild Yet Flavorful: Tilapia’s neutral taste works perfectly with bold curry spices.
- Healthy & Nutritious: Packed with protein, essential fatty acids, and flavor.
- Versatile: Can be easily customized to suit your spice level or ingredients at hand.
Tips and Tricks for the Perfect Tilapia Fish Curry
- Fresh Fish Matters: While frozen tilapia works, fresh fillets yield the best flavor and texture.
- Avoid Overcooking: Tilapia is delicate and cooks quickly. Overcooking can make it fall apart.
- Coconut Milk Alternative: For a lighter version, use low-fat coconut milk or yogurt instead.
- Balance Spice: Adjust chili levels to your heat preference, and don’t shy away from adding a squeeze of lemon to brighten the flavors.
Variations to Try
Spicy Tilapia Curry: Add more green chilies or a dash of black pepper for a fiery kick.
South Indian Style: Include curry leaves and tamarind paste for a tangier, more aromatic curry.
Thai-Inspired Curry: Use Thai red curry paste and basil leaves for a fusion twist.
Vegetable Addition: Add spinach, bell peppers, or okra for extra texture and nutrition.
How to Serve Tilapia Fish Curry
- Classic Pairing: Serve it over steamed basmati rice or jeera rice.
- With Indian Breads: Enjoy it with naan, roti, or parathas to soak up the rich curry.
- Low-Carb Option: Pair with cauliflower rice or zucchini noodles for a healthy meal.
- Garnishes: Top with fresh cilantro, a drizzle of lemon juice, or sliced green chilies.
How to Store Leftovers
- Refrigerating: Store leftover tilapia curry in an airtight container for up to 2 days. Reheat gently on the stovetop.
- Freezing: Freeze in individual portions for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Always reheat on low heat to prevent the fish from breaking apart.
Recipe FAQs
Can I use another type of fish for this recipe?
Absolutely! While tilapia works wonderfully due to its mild flavor, you can substitute with cod, snapper, or catfish.
How do I prevent the fish from falling apart?
Handle the tilapia gently and avoid stirring the curry too much after adding the fish.
Is this recipe gluten-free?
Yes, this tilapia curry is naturally gluten-free when served with rice.
Can I make this curry in advance?
Yes, you can prepare the curry base in advance. Add the fish and simmer just before serving to keep the fish fresh and tender.
Can I make it without coconut milk?
Certainly! Replace coconut milk with yogurt, cream, or even plain water for a lighter consistency.
Tilapia Fish Curry
Tilapia Fish Curry - The fish is simmered in a blend of spices, including turmeric, cumin, and coriander, creating a fragrant and savory base that complements the delicate flavor of the tilapia. Served with steamed rice or warm naan.
Ingredients
- 680g fresh tilapia fillets (skinless, boneless)
- 2 medium onions, chopped
- ⅓ cup tomato puree
- ¾ cup coconut milk
- ½ tbsp ginger garlic paste
- ¼ tsp turmeric powder
- ½ tsp paprika
- ½ tsp cumin powder
- ½ tsp coriander powder
- 3 tbsp extra virgin coconut oil
- ¼ tsp black mustard seeds (optional)
- 2 dried whole red chilies (optional)
- Salt to taste
Instructions
- Set your Instant Pot to SAUTE mode. Heat coconut oil, add mustard seeds and dried red chilies. Let them sizzle.
- Add chopped onions and a pinch of salt to speed up softening (about 2 mins).
- Stir in ginger garlic paste and sauté until fragrant (2 mins).
Add turmeric, paprika, cumin, coriander, and tomato puree. Mix well and sauté for 1 min. - Pour in coconut milk and ½ cup water (adjust for desired consistency)
Cancel SAUTE, close the lid, seal the valve, and press PRESSURE - COOK for 2 mins on HIGH.
- Once done, do a quick pressure release (QPR).
- Add tilapia fillets to the curry sauce. Add more water or diluted coconut milk if needed.
- Close the lid, seal the valve, and PRESSURE COOK for 1 min on HIGH.
- Allow natural pressure release (NPR) until the valve drops.
- Open the lid carefully. Garnish with chopped cilantro and slit green chilies.
- Serve hot with steamed rice and enjoy!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 440Total Fat 25gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 5gCholesterol 97mgSodium 288mgCarbohydrates 11gFiber 2gSugar 5gProtein 47g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Tilapia Fish Curry is an easy, flavor-packed dish that’s perfect for seafood lovers looking to elevate their weeknight meals. With its creamy coconut base, tender tilapia, and warming spices, this recipe is sure to become a favorite in your kitchen. Whether you stick to the classic version or explore the variations, this curry is a winner every time.
Try these other Tilapia recipes:
