Yield: 2 servings
Medium potatoes, peeled and cut into chunks: 2
Tilapia, scaled and gutted, approximately: 2 x 400g each
Rapeseed Oil: 3 tbsp
Small onion, peeled and finely chopped: 1
Cumin seeds: 1 tsp
Small Coriander seeds, crushed: 2 tsp
Cloves garlic, peeled and finely sliced: 3
Cinnamon: ½ tsp or 1 small cinnamon stick
Red chilli, de-seeded and finely chopped: 1
Fresh root ginger, grated: 2cm
Ground turmeric: 1 tsp
Snipped tamarind paste: 1 tbsp
Tin coconut milk: 1
Handful of coriander, roughly chopped: 1
Sea salt and black pepper:
Preheat the oven to 180°C/Gas 4.
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.
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