Almond Crusted Tilapia Recipe – Coconut Milk & Garlic Fish Fry

Last Updated on 2 months by Neha Deshmukh

Almond Crusted Tilapia Recipe – Coconut Milk & Garlic Fish Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a fish recipe that’s a little bit special, a little bit different, and totally delicious. Well, look no further! This Almond Crusted Tilapia with a creamy coconut milk and garlic gravy is exactly that. I first made this for a small family gathering, and it was a huge hit – everyone raved about the unique almond crust and the flavorful sauce. It’s become a regular in my kitchen ever since, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This recipe is a beautiful blend of textures and flavors. The crunchy almond crust gives way to flaky tilapia, all bathed in a rich, aromatic coconut gravy. It’s surprisingly easy to make, ready in under 30 minutes, and feels fancy enough for a dinner party but simple enough for a weeknight meal. Plus, it’s a fantastic way to get your dose of healthy fats and protein!

Ingredients

Here’s what you’ll need to create this magic:

• 4 Tilapia fillet (about 150-200g each)
• ½ cup Almonds
• 3 cloves Garlic
• 2 tbsp Chili powder/flakes
• 2 tbsp Lemon juice
• 3 tbsp Olive oil
• 1 tbsp Turmeric powder
• 2 cups Coconut milk
• 2 cups Onion, chopped
• ½ cup Coriander leaf, chopped
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Almonds: I prefer using blanched almonds for a smoother paste, but you can use almonds with the skin on for a more rustic texture. Feel free to experiment!
• Tilapia Sourcing: Tilapia is a readily available and affordable fish. Look for sustainably sourced options whenever possible.
• Chili Powder/Flakes: The type of chili powder you use will impact the heat level. Kashmiri chili powder gives a beautiful color and mild heat, while cayenne pepper packs a punch!
• Coconut Milk: You can use canned full-fat coconut milk for a richer gravy, or fresh coconut milk if you can get your hands on it. If using canned, give it a good shake before opening. I usually go for canned for convenience.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the almond paste. Blend the almonds in a food processor until they become a fine dust. This might take a few minutes, and you might need to scrape down the sides a couple of times.
2. Add the garlic, chili powder/flakes, lemon juice, olive oil, and turmeric powder to the almond dust. Mix everything together until a thick paste forms. If it’s too dry, add a tiny bit of water – just a teaspoon at a time – until you reach the right consistency.
3. Now, coat those tilapia fillets! Spread the almond paste evenly over both sides of each fillet. Let them marinate for about 15-20 minutes. This allows the flavors to really penetrate the fish.
4. Heat a little oil in a pan over medium heat. Gently pan-fry the fillets for 4-5 minutes per side, until they’re golden brown and cooked through. Set them aside on a plate.
5. In the same pan, sauté the chopped onions until they turn a lovely golden brown. Season lightly with salt and pepper.
6. Pour in the coconut milk and let it simmer for 2-3 minutes, allowing the flavors to meld. Add the chopped coriander and cook for another 2 minutes. The aroma at this point is amazing.
7. Gently place the fried fillets into the coconut gravy, making sure they’re nicely coated. Let everything rest for 10-15 minutes before serving. This allows the fish to absorb even more of that delicious sauce.

Expert Tips

• Don’t overcrowd the pan when frying the fish. Work in batches if necessary to ensure even cooking.
• For a more intense almond flavor, lightly toast the almonds before blending.
• If the gravy is too thick, add a splash of water or coconut milk to thin it out.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Swap the tilapia for firm tofu or paneer (Indian cheese). Marinate and fry as directed.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your chili powder to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustments: My family loves a bit of heat, so I usually add a generous pinch of cayenne pepper. Feel free to adjust the amount of chili powder/flakes to your liking.
• Festival Adaptations: This dish would be lovely for Christmas or Easter. You could add a sprinkle of pomegranate seeds for a festive touch.

Serving Suggestions

This Almond Crusted Tilapia is fantastic served with:

• Steamed rice (basmati is my go-to!)
• Roti or naan bread for soaking up that delicious gravy
• A simple side salad with a light vinaigrette

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The almond crust might lose some of its crunch upon reheating, but it will still taste amazing!

FAQs

Let’s answer some common questions:

• Is Tilapia a sustainable seafood choice? It’s a good question! Sustainability can vary depending on where the tilapia is farmed. Look for certifications like the Aquaculture Stewardship Council (ASC) label.
• Can I use other types of fish for this recipe? Absolutely! Cod, haddock, or even salmon would work beautifully.
• How can I adjust the thickness of the almond paste? Add water, one teaspoon at a time, until you reach your desired consistency.
• What’s the best way to prevent the fish from sticking to the pan? Make sure the pan is well-heated and oiled before adding the fish. You can also use a non-stick pan.
• Can this dish be made ahead of time? You can prepare the almond paste and marinate the fish a few hours in advance. However, it’s best to fry the fish and finish the gravy just before serving for the best flavor and texture.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!