Tilapia Curry

Tilapia Curry

Ingredients

1 lb tilapia fillet
2 large onions, finely chopped
3 tbsp garlic minced
1 tbsp ginger grated
1 medium potato peeled
1/2 cup peas
1tbsp coriander powder
1 tbsp cumin/jeera powder
1 tsp turmeric powder
1 tsp hing
1 tsp jeera seeds
1 tsp methi seeds
1 tbsp crushed red pepper (or more)
1/3 cup oil

Heat about the oil . Add jeera and methi seeds. When they brown, add the onions and saute for 10 mins (do not brown them). Add all the ingredients and salt and mix well. Simmer covered for 45 min on a low-medium flame. Add water if needed.

Chaat

Chaat

Ingredients for the beans salad
1 cup cooked garbanzo beans
1/2 cup chopped tomatoes
1/4 cup fresh mint, finely chopped
1 tbsp lime juice
1 tsp chaat masala
Salt

Toss the above ingredients together and set a side.

Ingredients for the potato wedges
2 medium potatoes, cut in wedges
Salt
1 tsp cumin powder
1 tsp garlic powder
1 tsp garam masala
1/2 cup oil

Nuke the potato wedges for 2 mins in the microwave. Toss with the remaining ingredients and shallow fry in the oil till they turn golden brown.

Ingredients for the yogurt sauce
1cup yogurt
1 tbsp fresh mint, finely chopped
1 tsp cumin powder
1 tbsp sugar
salt

Blend all the ingredients to make the yogurt sauce.

To make the tortilla cups
Preheat the oven to 350F. Make fist size balls with aluminium foil and place the tortillas over them. Spray with olive oil. Bake for 6 - 8 mins.

Fill the cups with the bean salad, potato wedges and top with the yogurt sauce.