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Spicy Tilapia Fish Curry

Recipe Spicy Tilapia Fish Curry

Preparation Time

50 minutes, plus marinating time


    2 tilapias, fresh
  • 1/2 red onion, finely chopped
  • 2 tsp turmeric, heaped
  • 2 tsp red chilli powder, heaped
  • coconut, freshly grated, pr 1/4 can of cocnut milk, or 1 pouch of coconut condensed milk
  • 1 pinch of asafoetida
  • 2 tbsp of oil, large
  • salt, to taste
  • 2 garlic cloves, skin-on


  • 2 green chillies
  • 1 handful of coriander
  • garlic cloves, 2-3 depending on size


  1. Remove the heads of the fish at the fish counter and make the fillets at home. Wash thoroughly and marinate with 1 heaped tsp red chilli powder, 1 heaped tsp turmeric, salt to taste, green marinade and set aside for at least 40 minutes
  2. Toast the finely chopped red onion in a pan and then give it a spin in the food processor with the freshly grated coconut, add very little water to allow it spin easily. Grind to make a smooth fine paste
  3. In a large saucepan, heat the oil and add a pinch of asafoetida
  4. Now add 2 cloves of garlic with skin on to the oil and as the garlic turns a toasty brown, then add the turmeric powder, red chilli powder and then add the coconut and onion paste and continuously stir it for 2 – 3 minutes, then add enough water to make it the consistency of a gravy and cover with a lid and let it cook for at least 7 – 8 minutes on a low flame
  5. Then add the marinated fish and cook it in this gravy. It takes about 5 – 7 minutes as the fish cooks quickly
  6. Serve the fish with steaming boiled white rice
    Serve the fish with steaming boiled white rice


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