Recipe: Tilapia Curry with Roasted Spices (Indian)

TILAPIA CURRY WITH ROASTED SPICES

2 whole dried red chilies
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
1/2 teaspoon fenugreek seeds
2 tablespoons vegetable oil
1 medium red onion, minced
2 teaspoons peeled and minced fresh ginger
2 teaspoons minced garlic
1 teaspoon ground turmeric
1/4 teaspoon salt
1 (15 ounce) can coconut milk
1 pound tilapia fillets, cubed
hot cooked rice (optional, for serving)

Heat a small dry skillet over medium. Add the chilies, coriander, cumin, peppercorns and fenugreek. Toast the spices, stirring often, for 30 to 45 seconds, or until the spices are fragrant. Immediately transfer the spices to a bowl to cool, then transfer to a spice grinder or mortar and pestle and grind into a fine powder. Set aside.

In a large deep skillet over medium, heat the oil. Add the onion, ginger and garlic, then saute for 4 to 5 minutes, or until the onions are light brown.

Add the turmeric, ground spices and salt, then stir well. Add the coconut milk and bring to a gentle boil.

Add the tilapia and cook over medium-low until the fish is cooked through, about 10 minutes.

If desired, serve with rice.

Makes 4 to 6 servings.
Source: Modern Spice by Monica Bhide