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Fruity Tilapia Curry

This is a discussion on Fruity Tilapia Curry within the The 'NEW' Kitchen - off the Outback Terrace Bar forums, part of the The Outback Terrace Bar category; Description: A fairly guilt free tasty fish. Tilapia are vegetarians, so you don't have to ...

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  1. #1
    mycologist's Avatar
    mycologist is offline Senior Member
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    Default Fruity Tilapia Curry

    Description: A fairly guilt free tasty fish. Tilapia are vegetarians, so you don't have to worry about bioaccumulation of mercury etc. But, let's face it - you have to give it more flavor. This is probably my only semi original recipe. It basically combines a marinade and a rub.
    Serving Size: Each fillet
    Time: 20 min. + marination
    Difficulty: Easy

    Ingredients:
    1. No "curry powder"
    2. Amounts are very approx. for each fillet
    3. Tilapia fillets
    4. Salt to taste
    5. 2 Tbs. Butter or cooking oil
    6. 1/2 tsp. ground Ginger
    7. 1/2 tsp. ground Corriander
    8. 1/2 tsp. ground Cumin
    9. 1/2 tsp. ground Cinnamon
    10. ground Cayenne or roasted hot pepper paste if you like.
    11. 1/2 cup fruit juice (usually orange)
    Preparation:
    1. Get the spices - the fresher the better.
    2. Next time consider grinding some spices yourself
    3. 3rd time consider roasting and grinding some yourself
    Instructions:
    1. Rinse tilapia in cold water and put in flat container of appropriate size to marinade.
    2. Add orange juice or other acidic fruit juice so that it just licks up over the edge of the fillet, and splash around some so the top is moist but not submerged.
    3. Season with salt on top of fillet. Were going to add a lot of flavor so you don't need much
    4. Liberally cover entire surface of each fillet with relatively equal amounts each spice. You want it to pile up a bit in total. Spilling in the juice is good too.
    5. Let soak, but it will take up the orange flavor fairly quickly if your in a hurry.
    6. Heat your frying pan with some butter and/or good oil. You want it pretty hot but don't smoke it.
    7. Fry fish wet side down first. Times will vary depending on thickness and marination time (OJ is acidic) - you need the pan to dry up before you flip but not the fish. If pressed I'd say maybe around 4 min. / flip / 3 min. You want flakey but not dry and squeeky to chew. Try to get all the rub to stay attached and serve that side up.
    8. Try to get as much of the rub as possible back on the fish or deglaze the pan with some onions and white wine.

  2. #2
    Ron-NY is offline rothaholic
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    Default

    sounds wonderful! If you leave it soak in OJ long enough it could be used as Cerviche.

    I wonder how this would be done under a broiler instead of frying..the seasoning would stay intact better I suspect.

  3. #3
    mycologist's Avatar
    mycologist is offline Senior Member
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    Quote Originally Posted by Ron-NY View Post
    sounds wonderful! If you leave it soak in OJ long enough it could be used as Cerviche.

    I wonder how this would be done under a broiler instead of frying..the seasoning would stay intact better I suspect.
    We have used this marinade for a bit longer than one would suspect to be wise. If you have fresh fish that you can't cook right away, it will keep much better in the acidic juice for a couple of days (covered obviously).

    I think it would be lovely to broil. I would put some kind of oil on the top first though. There is something about the hot oil that lets the spices brown and open up and then melt into your tongue. In our house the little spicey bits have to be divided up fairly to avoid unrest at the table.

  4. #4
    Brutal_Dreamer's Avatar
    Brutal_Dreamer is offline Dreaming with my eyes open...
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    Default

    Oh, now I am hungry again. Yum! Thanks for this! We are land locked here, but the grocery has Tilapia fillets (frozen). I usually just bake them with lots of seasoning and lemon, but this sounds great.

    Cheers,
    BD

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