Zardari Tilapia Curry

Do you guys watch this show called "Big Bite" on HGTV by Guy Fieri? He always has the coolest recipes. Simple everyday dishes  but with a twist. The best part is he gives them funky names which makes me want to try them. I did the same for this dish. I made up a name - Zardari. It just sounded cool. If you saw the picture, what would you call it?

Step 1: Prep the fish

2 to 3 filets of Tilapia

1/4 tsp each of red chilli powder and turmeric powder

Salt and Black pepper

1. Wash and pat dry the fish.  You can choose to butterfly cut the fish or leave it whole but cut into serving size pieces. 

2. Marinate the fish with the following: Drizzle some oil, dash of salt and black pepper, 1/4 tsp turmeric powder, and 1/4 tsp red chilli powder. Set aside.

Prepare the masala:

1 cup onion

1/4 cup shredded coconut

Handful of cilantro

1/2 tsp fennel seeds

1/4 tsp turmeric powder
6 peppercorns
1/2 tsp coriander seeds
1/2 tsp cumin seeds

1/2 tsp red chilli powder

2 to 4 cloves of garlic

1 tsp ginger paste

1/2 roma tomato cubed

1 to 2 tsp of tamarind paste (if you do not have it, substitute with lime juice) - Dissolve the paste in some water and then add to the pan

Salt

1. Heat oil in a flat bottom pan.  Add some oil and add all the above ingredients one at time and keep sauteeing them. This step will take a long time - almost about 10 to 15 minutes. Keeping the flame on low, keep working the spatula until you get a good mush in the pot. Set aside. 

2. Grind to a fine paste adding a little water at time. 

Prepare the fish:

1/2 cup wheat flour

1/4 cup semolina

1. Mix both the ingredients listed above.  Coat all the fish filets with the flour and semolina mix. Dust off excess.

2. Heat a skillet.  Add adequate oil and spread it around.  Add the fish filets (oil should sizzle).  Keep the flame on low.  Cook one side for 2 minutes. Flip and cook for another 2 minutes. Remove gently from the pan.

Putting it together:

4 to 6 curry leaves

2 dry red chillies

1/2 tsp mustard seeds

Tirphal (Optional)

1. Heat oil.  Add the mustard seeds. when they sputter, add the curry leaves and red chillies.  Add the tirphal.  Add the ground masala or paste to the pan. Add 1/4 cup water and mix well.  Cover and let simmer for 3 to 4 minutes.

2. Uncover, add the fish to the paste gently. Fish will tend to break since its so tender at this point.  So avoid moving the contents too much. Let cook covered for another 2 to 3 minutes.  See if the fish is cooked all the way - should be flaky and white. 

Serve with white or brown rice.

Note:

1. For a quicker recipe, skip frying the fish step.  You can drop them in the curry directly.  But adjust the cooking times accordingly.

2. I lef the curry pretty thick ie did not add too much water. Adjust according to your preference.