Fried Tilapia and Cranberry-Coconut Chutney

Yield: Serves 6

This recipe was originally published in the award-winning cookbook My Thali: A Simple Indian Kitchen by Joe Thottungal with Anne DesBrisay (Figure 1 Publishing, 2023). Reprinted here with permission.

You can purchase My Thali: A Simple Indian Kitchen here ^[1]

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Fried Tilapia

Ingredients:

• 2 lbs tilapia (about 4 fillets)
• 1 Indian or small shallot, finely chopped
• 2 Tbsp Ginger-Garlic Paste
• 1 Tbsp Kashmiri chili powder
• 2 tsp black pepper
• 1 ½ tsp ground turmeric
• 1 tsp salt
• 1 Tbsp fresh lime juice
• ½ cup coconut oil, plus extra if needed
• 1 large onion, sliced
• 1 lime, cut into wedges, for garnish

Method:

1. Cut each tilapia fillet in half lengthwise. Pat dry with paper towels, then place on a baking sheet or in a shallow bowl.
2. Using a food processor or a mortar and pestle, combine shallots, ginger-garlic paste, chili powder, black pepper, turmeric, salt, and lime juice. Process or pound into a smooth paste. Spread the paste on both sides of the fish. Cover fish and marinate in the fridge for at least 3 hours and up to 1 day. (Fillets can also be frozen in their marinade.)
3. Heat oil in a large frying pan over medium-high heat, until oil is shimmering. Working in batches to avoid over-crowding, add fish to the pan (reserving excess marinade) and fry for 3 minutes on each side, adding more oil if necessary. Set cooked fillets on a serving plate and keep warm.
4. Meanwhile, add onions to the leftover marinade and mix well. Add a little more coconut oil to the hot frying pan if necessary, and add the onions, sautéing for 3 minutes, or until lightly browned and wilted.
5. Serve fish with hot onions and lime wedges. Lemon rice and cranberry-coconut chutney (recipe follows) would pair very well.

 

Cranberry-Coconut Chutney

Ingredients:

• 7 Indian or Thai green chiles (adjust to your spice level)
• 4 Indian or small shallots, coarsely chopped
• 1 (1-inch) piece ginger, peeled and coarsely chopped
• 2 cups fresh or frozen (thawed) grated coconut
• 1 ½ cups fresh or frozen cranberries
• 1 ½ tsp salt

Method:

• Add all ingredients to a food processor and process until smooth. Store chutney in an airtight container in the fridge for maximum of 2 days.