Time: 40 min.
Complexity: easily
Servings: 4

Baked tilapia with masala and rice - a detailed recipe.

Ingredients:

• 4 tilapia fish fillets, 170g each
• 1 cup basmati rice (or any long grain rice), rinsed
• Salt
• 1/2 cup frozen peas
• 3/4 cup Greek yogurt
• 1 small clove of garlic, chopped
• 1 root (2-3 cm) ginger, peeled and chopped
• 1 tablespoon freshly squeezed lime juice, plus lime wedges for garnish
• 1/4 tsp ground cumin
• 1/4 tsp ground cayenne pepper
• 2 tbsp (30 g) butter, melted
• 1 tbsp chopped fresh mint

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tilapia, rice, basmati rice, peas, yogurt, garlic, ginger root, lime, cumin, ground cayenne pepper, mint, chili pepper, garam masala

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Preparation:

Step 1
• Prepare rice: Pour 1.5 cups of water into a saucepan, add 1/4 teaspoon of salt, pour in the rice and bring to a boil, reduce heat and simmer, covered, for about 15 minutes. Then remove from the stove and add the peas, covering with a lid.
Step 2
• Prepare the marinade: Using a blender, combine 1/2 cup yogurt, garlic, ginger, lime juice, cumin, cayenne pepper, and 3/4 teaspoon salt. Pour the mixture into a large bowl (reserve 3 tablespoons for the sauce). Pierce the tilapia fillets several times with a fork and rub with salt. Add to the marinade in the bowl and toss to combine. Let marinate for 15 minutes.
Step 3
• Prepare tilapia fillets: Preheat oven to 200 C. Transfer tilapia fillets to a baking sheet, pour over marinade and melted butter, and place in the oven. Bake until done, about 15 - 25 minutes.
Step 4
• Prepare masala sauce: Combine the remaining 1/4 cup yogurt, mint, 3 tablespoons marinade, and salt to taste in a sauceboat. Serve the tilapia fillets with rice, drizzled with the sauce, and garnished with a lime wedge.

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