Kenyan Tilapia masala
Oreochromis (Tilapia) mossambica was introduced to several Pacific island countries by FAO, aided and abetted by SPC, in the early 1950s. It is not native to the Pacific and is consequently treated with a certain amount of disdain. In some countries it is considered a pest, and the subject of attempts at eradication although some, like Fiji and Papua New Guinea, are developing a taste for it. In its native Africa, Tilapia is more highly regarded. The following is an original Indian recipe locally adapted for Tilapia caught from the Kenyan coast of Lake Victoria...
Ingredients
- 1kg Tilapia, either cleaned, whole or fillets
- 1 lemon, juice of
- 1 medium onion, chopped
- 1 teaspoon ground cumin seed
- 150ml vegetable oil
- 2 medium tomatoes, chopped
- 1 tsp crushed garlic
- 1 tsp crushed fresh ginger
- 2 green chillies, chopped
- �tsp cayenne pepper
- �tsp garam masala (4 parts coriander seed: 2 cumin: 1 peppercorn: 1 cinnamon: � cardamom seed: � cloves: � nutmeg - pounded together, or ground to fine powder)
- 2tbs fresh chopped coriander leaves (dhania) (or mint)
Remove fins and tail and cut fish into steaks across the width, keeping skin on. Marinade fish in lemon juice and � teaspoon salt for at least 1 hour. In a large skillet, fry onions and cumin in � cup oil until brown. Add tomato, garlic, chilli, red pepper, garam masala and a pinch of salt, and simmer over medium-high heat until the sauce is thick. Drain the fish and fry in remaining � cup of oil until browned. Put fish in sauce and simmer on low heat for 10 mins. Add the dhania, turn off heat, cover and stand for 10 mins. Serve with roti (chapati) or rice.
Illustrations of male and female Oreochromis mossambicus adapted from the FishBase 96 fish biodiversity encyclopaedia database, coordinated by the International Center for Living Aquatic Resources Management, Manila.
