Indian Style Baked Tilapia
Blog: www.nextinlime.com
Servings: 4
Ingredients
- 1.5 pounds (680 g) tilapia fillets - 6 (4oz / 115g) or 4 (6oz / 170g) fillets, skinless - see Note A
- 3 cloves garlic - peeled
- 1 inch piece of ginger - peeled
- 2 small green chilies - ribs and seeds removed (Note B)
- 3 tablespoons cooking oil - any neutral oil you prefer
- 3 tablespoons lemon juice - fresh, plus some extra lemon for serving
- 2 tablespoons plain yogurt
- 1 teaspoon Kashmiri chili powder - optional, used for its red color, is mildly spicy
- ¾ teaspoon ground cumin - aka cumin powder
- ¾ teaspoon ground coriander - aka coriander powder
- 1 teaspoon salt - regular white/table salt
- ¼ teaspoon garam malasa powder
- ¼ teaspoon cayenne pepper - or Indian red chilli powder
- 2 tablespoons finely chopped fresh cilantro
Instructions
- Blend garlic, ginger, green chilies, cooking oil, lemon juice, and 2 tablespoons of water together in a blender until smooth.
- Transfer the paste to a bowl. Add in yogurt, Kashmiri chili powder, cumin powder, coriander powder, salt, garam masala powder and cayenne pepper. Mix until well combined.
- Pat the fish fillets dry with paper towels and cut each into halves or thirds, depending on their size. Coat them all evenly with the prepared marinade. Set the oven to 400°F (200°C). Put one rack in the middle of the oven. Put the second rack 6 to 8 inches below the top heating element for broiling. Let the fish marinate while the oven preheats.
- Arrange the tilapia in a single layer in a baking dish. Don't overcrowd. Place it on the middle rack and bake uncovered for 8 minutes. No need to flip the fish while it cooks.
- Carefully move the fish to the higher rack. Set your oven's broiler to 'high' and broil the fish for 4 to 7 minutes or until it gets nicely charred. Don't leave it unattended. You want the surface charred, not burnt, so keep an eye. Rotate the baking dish halfway through for even browning. Broiling time may vary depending on your oven type.
- To serve, squeeze some fresh lemon juice on top and sprinkle chopped cilantro. Enjoy with rice, naan, veggies or salad of your choice.
Notes
Note A: Tilapia – Fish fillets come in different sizes, so go by weight, not quantity, or you might end up with under- or over-seasoned fish.
Note B: Green Chilies – I use small-sized Indian or Thai chilies. Adjust the amount of these depending on how spicy you like your food. I wouldn’t leave them out completely as they contribute to the overall flavor. Feel free to use other varieties, but avoid thicker-walled peppers like jalapenos or serranos.