SPICE-CRUSTED TILAPIA WITH KOKUM CURRY

Method

1. Wash and pat dry the tilapia fillets on kitchen paper. Mix together all the ingredients for the marinade, then rub them over the fish and set aside for 30 minutes.
2. To make the spice crust, roast the spices together in a dry frying pan on a medium heat for 1-2 minutes, until the aromas are released.
3. Pound together in a mortar and pestle until crushed coarsely. Set aside.
4. Meanwhile, make the kokum curry. Heat the oil in a heavy-based pan; add the curry leaves and onion and sauté for 6-8 minutes, until the onion is translucent. Add the chilli powder, salt and tomatoes and cook on a high heat until the tomatoes are softened and the liquid has evaporated. Add the kokum berries with the soaking liquid and fish stock simmer for 2-3 minutes. Stir in the coconut milk and simmer for a further 2-3 minutes, until the sauce is creamy. Finish with a squeeze of lemon.
5. Heat the remaining 3 tablespoons of oil in an ovenproof frying pan on a medium-low heat, add the tilapia fillets and sear for 2 minutes on each side. Transfer the pan to an oven preheated to 200 C degrees.
6. Gas Mark 6 and roast for 10 minutes, until the fillets are cooked. Sprinkle the spice crust evenly on the fillets.
7. Divide the sauce between 4 serving plates, put the fish on top and serve with the citrus mash.

Vivek’s tip

You might find kokum berry labelled as black mangosteen in the UK. Look for them in Asian food shop, but if you don’t find any, substitute tamarind paste.