Coconut "Goat" Tilapia
Recipe Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2-3
Indian meat spices can also easily be used to create delicious vegetarian dishes.
  • ½ large can of diced stewed tomatoes
  • ½ can coconut milk (unsweetened)
  • ½ packet of Shan Achar Gosht Masala
  • 2 tbs ginger paste
  • 4 cloves of garlic, roughly chopped
  • Pinch of hing powder
  • Salt
  • Pinch of turmeric powder
  • Red chili powder
  • Corn or Canola Oil
  • 1 fillet of ½ tbs amchur (dry mango) powder
  1. In a bowl, combine ¼ of the Shan Achar Gosht masala a little bit of oil and 1 tbs of ginger paste. Mix thoroughly and then apply onto the tilapia fillet. Let it marinade in the fridge, while you prepare the rest of the dish.
  2. In a pan, heat oil. When the oil is hot, add the hing powder. Once that starts to sizzle, add the ginger and garlic. Cook for 2 minutes.
  3. Then add the stewed tomatoes. Cook until the tomatoes soften further and can be squished with your spoon. Continue to mix and press down the tomatoes so it is lumpy gravy.
  4. When the tomatoes are cooked down, add the coconut milk. Then season with the remaining ¼ of the Shan Achar Ghost masala, salt, turmeric, red chili powder and amchur. Cook until the coconut milk thickens. Stir periodically.
  5. Once the sauce has thickened, add the tilapia fillet. Half way through the cooking process, turn the tilapia over in the sauce. Once the tilapia is fully cooked, break it up with your spoon and mix into the coconut sauce. Serve hot.
This can be served atop rice or with roti, naan or parathas
Recipe by Honest Cooking at