Food & Wine

Chili and lime fish with crispy curry leaves

Photo Elliott Burr/Town Crier

2 fresh tilapia fillets, washed and cut into small pieces

2 tablespoons onion, chopped

1 tablespoon ginger, finely chopped

1 tablespoon garlic, finely chopped

1-2 green chilies, slit

10-12 curry leaves, chopped

1 teaspoon black mustard seeds

1 teaspoon garam masala powder

1/2 teaspoon dry mango powder

1/2 teaspoon red chili powder

Salt to taste

2 tablespoons lime juice

1 tablespoon fresh cilantro leaves (to garnish)

4 tablespoons corn flour (to coat fish)

4-5 tablespoons olive oil (to stir fry)

 

Wash and pat dry fish with paper towel. Cut into equal pieces the size of small nuggets. Add pinch of salt, pinch of red chili powder and squeeze of lime juice. Roll in corn flour and set aside.

Heat oil in large pan. Add mustard seeds. Once they turn gray and start to splatter, add chopped onions, ginger, garlic, slit green chilies and curry leaves. Stir -fry for less than 1 minute. Be careful not to burn garlic or yourself, as curry leaves will splatter.

Add fish pieces and toss lightly with other spices. Cook on medium to high heat for 4-5 minutes until done. Corn flour will make it crispy but soft from inside.

Garnish with chopped cilantro and lime juice. Serve hot as an appetizer or as a light snack.

Makes 2-3 servings.

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