Tilapia Pakistani Style

Tilapia curry-stew Pakistani style to be served over plain white rice.


1) 4-6 ounces ginger root (skinned)
2) 2 bay leaves
3) 6 garlic cloves (skinned)
4) 2 1/2 teaspoons ground cumin seed
5) 1/2 teaspoon turmeric powder
6) 1/2 teaspoon ground fenugreek seed
7) one small lemon
8) two medium tomatoes
9) two teaspoons salt
10) 2 jalapeno peppers slit in half (length-wise)
11) 1 pound tilapia fillets
12) 1/2 cup olive oil
13) Cilantro leaves (for garnish)

In a food processor, or blender, add tomatoes, garlic and ginger and blend into a smooth paste. Next add the oil to this paste and simmer on low heat, after some time the oil will begin to separate from the liquid, you'll hear a sizzle that sounds a bit like frying. At this point add the bay leaves, ground cumin seed, turmeric, ground fenugreek seed, salt and the jalapenos. Stir and allow the mixture to cook for a few more minutes, you should now have an oily brownish-red paste in the pot. Poke a few holes in each tilapia fillet, and put them into this mix on low heat, after a couple of minutes, add the juice of the lemon, and a bit of water. Let sit on low heat for a further 5-10 minutes. Garnish with Cilantro leaves and serve over white rice.

Cheerio Farrukh

  • Submitted by
    Dr Farrukh Azfar
    * Oxford University, Department of Nuclear and Particle Physics.

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