Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator.

Gently slide the marinated fish into the pan. Let it cook for 3-4 minutes on both sides without breaking the fillets. Add coconut milk and tamarind pulp, blending slowly.

Add the Indian spice to your favorite fish and enjoy a different take on classic flavors. Our favorite fish curry recipes? A creamy Indian-spiced halibut curry, a curried cod and mussles and a red ...

Add the water, lower the heat and simmer until the potatoes are almost tender, 10 minutes. Add the fish and allow to simmer until the fish turns opaque and is cooked through, 2 to 3 minutes.

Learn how to make Kerala’s smoky Meen Pollichathu, Andhra’s tangy Chepala Pulusu, and Mangalorean coconut curry — all from ...

Cook 3 to 4 minutes and then turn the fish over, cook an additional 3 to 4 minutes or until the fish is almost cooked through, turn one more time. Remove from heat. Stir in basil.

Preparation. Step 1. Sprinkle 1 lb. skinless sockeye salmon fillets, cut into 1" pieces, with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground pepper; set aside.Heat ...