A dollop of creamy raita is the perfect counterpoint for this richly spiced tilapia.
Slideshow: Healthy Indian Recipes
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 It
Step 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.
Step 2 Prepare the Fish
In a small bowl, whisk together the curry powder, two teaspoons of the salt, garlic and ginger. Set aside.
Step 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.
The raita can be made up to one day ahead.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.