South Indian Fish

I have a huge love for Indian food, especially that of the southern regions of the country. Fish, fresh fruit, coconut milk, tamarind and curries are especially common in this area of the county, as well as many other spicy delicacies.  While more vegetarians reside in the southern states of India, the fish of the Kerala region is particularly delicious and memorable.


South Indian Fish (Serves 6)

2 lbs tilapia
1/2 cup plus 3 tbsp EVOO
4 cloves garlic, crushed
1 green chili, finely diced
1 tsp turmeric
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp cayenne
14oz can coconut milk (not the light stuff)
handful cilantro, diced

In a small bowl mix together the garlic, pepper, spices and 1/2 cup olive oil. Place the fish fillets in a large dish and pour the marinade over them. Salt slightly. Let sit for 1 hour, turning and basting once.

In a large saute pan set to medium high, heat the remaining 3 tbsp oil. Add the fillets and sear each for about 2 minutes, or until just beginning to cook. When all the fillets are seared return to the pan, add 1 can of coconut milk and the remaining marinade. Bring to a simmer and let cook 5 minutes or until the fish is just flakey. Finish with a sprinkling of salt.

Top with diced cilantro and serve over steamed basmati rice.