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I love dinners that are easy, quick, delicious and budget friendly. Indian Spiced Tilapia in Coconut Milk checks every one of those boxes!
Fish really is the original fast food. The tilapia cooks really quickly, however, I like to let it simmer awhile so that the flavors can infuse for a more delicious meal!
What Ingredients Are Needed To Make This Dish?
A very few ingredients are needed to make delicious Indian Spiced Tilapia in Coconut Milk!
All you will need is:
- Olive oil
- Chilis (I used Thai chilis – omit if you prefer a mild dish)
- Your favorite Indian curry paste! I used Patak’s Vindaloo Curry Paste, but you can use whatever you prefer!
- Coconut milk
- Lemon juice
- Salt to taste
Simple, Quick and Easy Prep!
Prepping this dish couldn’t be simpler! You will need to slice an onion, and mince the garlic, ginger and chilis (if using). I love using a small food processor to make easy work of mincing the garlic and ginger. However you can mince by hand if you like.
Simply combine some curry paste with your minced garlic, ginger, and chilis (if using), add some lemon juice to loosen it up, and then you have your paste ready to coat your fish with!
The Easy Method To Cook This Dish
Easy prep is followed by easy method!
You will simply fry the sliced onion in olive oil for a few minutes until golden brown and soft. You’ll then add the fish fillets coated with the spice paste, and fry each side for a couple of minutes.
I used a very nicely seasoned cast iron skillet for this recipe. I do recommend that you use something similar to prevent the delicate fish sticking to the pan. You could also use a nonstick pan as well. 🙂
After frying the fish, add the coconut milk and allow to simmer for around 10 minutes or so, to allow the flavors to infuse. Then add salt to taste.
How To Serve This Delicious Tilapia
I believe this dish is best served with basmati rice, the king of rices! The rice tastes so delicious bathed in the sauce.
I have used both coriander and green onions as garnish. However, you could also serve this along with an incredible salad called Cachumber!
Here are two versions of Cachumber to choose from:
Click the links below the pictures for the Cachumber recipes, or click here!
These salads are the perfect accompaniment to this meal. 🙂 I hope you will try this luscious tilapia! So easy to make it’s a great choice for a delicious weeknight meal!
Here Are Some Other Dishes You May Enjoy!
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Indian Spiced Tilapia In Coconut Milk
- Use a well seasoned cast iron skillet or a nonstick skillet
- 2 tbsp olive oil
- 1 onion slice thinly
- 2 tilapia fillets large (mine were around 3/4 lb total weight)
- 3 chilis I used Thai chilis, or omit for a mild dish
- 3 cloves garlic minced
- 1 inch ginger peeled and minced
- 2 tbsp Indian curry paste I used Vindaloo paste. You can use whatever paste you fancy!
- 7 oz coconut milk I used 1/2 of a 14 oz can of coconut milk
- 1 tbsp lemon juice
- salt to taste
- coriander or green onions as garnish
- Slice your onion thinly. Mince garlic, ginger, and chilis (if using) and place in a small bowl. Add the Indian curry paste and lemon juice and mix well. This will be the spice you use to coat the fish!
- Now coat both sides of the fish with the spice paste.
- Heat your nonstick pan or cast iron skillet to medium high heat. Add the olive oil, and once hot add the sliced onion. Fry the onion for around 6 minutes, or until the onion is soft and browned. Move the onion to the side of the pan.
- Lower the heat to medium. Add the fish which has been coated with the spice paste to the center of the pan. Fry each side for 2 minutes. Then add the coconut milk.
- Allow to simmer on medium low to medium for approximately 10 minutes. Add salt to taste, and then garnish with coriander.