Curried Tilapia with Cucumber Raita

A dollop of creamy raita is the perfect counterpoint for this richly spiced tilapia.

  • Total Time:
  • Servings: 4

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  • 1 cup low-fat Greek yogurt
  • 1 cup English cucumber, peeled, seeded and diced
  • 2 tablespoons minced chives
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 tablespoon curry powder
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 2 tablespoons extra-virgin olive oil
  • 4 6-ounce tilapia fillets

How to make this recipe

  1. Make the Raita

    Stir together the yogurt, cucumber and chives. Season with one teaspoon of the salt and freshly ground black pepper. Refrigerate until ready to serve.

  2. Prepare the Fish

    In a small bowl, whisk together the curry powder, two teaspoons of the salt, garlic and ginger. Set aside.

  3. Prepare the Fish

    In a large sauté pan, heat the oil over moderately high heat. Season both sides of the fish with the spice mixture and sauté for two minutes on each side. Transfer the fish to a serving platter, top with the raita and serve.

Make Ahead

The raita can be made up to one day ahead.

Contributed By Photo © Emily Farris Published November 2014

471547 recipes/curried-tilapia-cucumber-raita 2014-03-24T19:22:49+00:00 Emily Farris indian|4|fast|gluten-free|healthy|web-exclusive|weeknight-dinner november-2014 recipes,curried-tilapia-cucumber-raita 471547

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