Pan fried Tilapia Masala

Nothing makes me happier than pan fried fish in Indian spices and white rice. Yum!!

Ingredients for marinating the fish:
1 large filet of Tilapia
Salt/Coarse Black pepper
1/4 tsp tumeric powder
1/4 tsp red chilli powder
1/4 tsp garlic paste
1/4 tsp ginger paste
Fish fry

Method: Wash and pat dry the fish.  Drizzle olive oil on the fish.  Apply the salt, coarse black pepper, turmeric powder, red chilli powder, garlic and ginger paste to the fish on both sides.  Rub the marinade on the fish and let marinate for atleast 1 hour in the fridge.

Ingredients for the sukha masala (dry

1/2 tsp mustard seeds
Dash of asofoetida
1 medium onion, diced
1 green chilli, finely chopped
1/4 tsp garlic paste
1/4 tsp ginger paste
1/4 tsp turmeric powder
1 medium tomato, diced
4 kokums
Handful bunch of cilantro, finely chopped
Lime for garnish

Method:
Heat olive oil in a pan. When hot, add mustard seeds.  When they sputter, add asofoetida.  Add the green chilli and onion.  Sautee for 2 minutes.  Add the garlic and ginger paste.  Let cook for 3 to 4 minutes on medium heat.  Add the kokums, cilantro, turmeric and tomatoes.  Keep sauteeing.  This onion-tomato masala (mix) should not get too mushy. It should be somewhat crunchy to taste.  Season with salt and black pepper. Set aside. 

Heat oil in a flat bottom skillet.  Pan fry the fish in a skillet by dusting it in fish fry.  About 4 minutes on each side on medium heat should cook the fish.  Cut the fish in big chunky pieces as shown in the picture. The fish will flake off easily so do not make the pieces too small. 

Now we are ready to add the pan fried fish to the onion-tomato mix.  Keep the flame to low.  Toss gently in the pan so that the masala (mix) coats the fish. Keep tossing gently for another minute or two.

Squeeze fresh lime juice and serve hot. This dish goes great with white rice and yogurt.