Goan-Style Tilapia

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About tilapia - it is much loved in America and normally found in Asia and the Caribbean, is a delicious firm-fleshed white fish, which takes all sorts of flavours and styles of cooking really well.

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Goan-Style Tilapia

Serves 2

2 medium potatoes, peeled and cut into chunks
2 tilapia, scaled and gutted, approximately 400g each
3 tbsp rapeseed oil
1 small onion, peeled and finely chopped
1 tsp cumin seeds
2 tsp coriander seeds, crushed
3 cloves garlic, peeled and finely sliced
½ tsp of cinnamon or 1 small cinnamon stick
1 red chilli, de-seeded and finely chopped
2cm fresh root ginger, grated
1 tsp ground turmeric
1 tbsp tamarind paste
1 x tin coconut milk
A handful of coriander, roughly chopped
Sea salt and black pepper

Preheat the oven to 180°C/Gas 4

Method

Cook the potatoes in a pan of salted water for 8-10 minutes, until tender and drain. Score the tilapia and rub with a little sea salt and black pepper.

Heat the oil in a small frying pan, add the onion, cumin, coriander, garlic, cinnamon, chilli, ginger and turmeric

and fry for 2-3 minutes until the spices begin to release their aroma. Stir in the tamarind paste, coconut milk and bring to the boil, stirring constantly, season with sea salt and black pepper.

Lay the tilapia in a large shallow ovenproof dish. Brush a little oil over the

fish; pay particular concentration to the tails to stop them from burning. Scatter the potatoes around the tilapia and spoon the sauce over the potatoes and tilapia. Bake for about 25- 30 minutes until the fish is cooked through.

Serve with fresh coriander leaves.

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