Wednesday 21 May 2014

Coconut Chilli Fried Fish

Coconut Chilli Fried Fish

Recipe source :

The original recipe used fish slices. I chose to use a whole red tilapia. I always prefer a whole fish than fish slices. It's a matter of preference. It turned out fine. It was very crispy and very fragrant with so much spices used. 


1 whole tilapia                              ( original recipe used 6 slices of white fish )
1/4 cup grated coconut
1 tsp fennel seed
2 small onions
1 tsp turmeric powder
3 tsp red chili powder
1 tsp salt
1 sprig curry leaves
Oil for frying


1.  Clean the fish well and keep aside.
2.  Crush 1 tsp of fennel seeds and keep aside.
3.  Chop the onions and grated coconut. Mix into a paste.
4.  Add in the spices, salt and curry leaves.
5.  Marinate the fish with this spice paste and leave the fish in the refrigerator for half an hour.
6.  Heat 3 to 4 tbsp oil in a wok and fry the fish until fragrant and crispy.

Rub the spice paste onto the fish and allow to marinate for half an hour

I am submitting this post to Asian Food Fest  : Indian Subcontinent
Hosted by Alvin of Chef and Sommelier


  1. hmm..quite special with grated coconut. Nvr tried that before !

  2. Hi Doris,
    Your dish dish looks so delicious! I love eating tilapia too.
    The fish must be really fragrant and delicious with all the spices!
    I could finish the whole fish without eating it with rice! :)


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