Curried Tilapia and Raita: A Recipe

Ingredients:

1 five ounce fillet of Tilapia

Tilapia Seasonings

1/4 teaspoon ground cumin

1/8 teaspoon fennel seeds

1/4 teaspoon ground mustard

1/2 teaspoon ground turmeric

1/4 teaspoon freshly ground coriander

1/8 teaspoon freshly ground cinnamon

1 clove garlic, minced

1/4 teaspoon lemon zest

Juice of 1 lemon

A tablespoon of olive oil

Raita:

1/2 cup plain yogurt (non-fat, low fat, or greek, just so long as it is plain)

A pinch of salt

1/4 teaspoon of cumin

1/3 of a cucumber, seeded

A pinch of cayenne pepper

2 cloves of garlic, minced

Preheat oven to 350 F

Cook the tilapia according to the pouch method. I employ the crimping method I learned from the Alton Brown School of Culinary Arts, which can be found here.

Prepare the parchment paper on a baking sheet.

Combine the spices, garlic, lemon zest, half of the lemon juice, and just enough olive oil to make a fairly thick curry paste. Place the tilapia fillet near the folded edge of the parchment paper, and slather the curry paste on. Pour on the rest of the lemon juice, and a little olive oil. You can place lemon slices and some chives on top, but that's mainly for presentation. Crimp the edges and place in the oven for about 20 to 25 minutes. It will depend on the size of the fillet.

To make the raita, roughly chop the cucumber(you can peel it and slice it thin, but I prefer the chunky texture on the fish). Place the yogurt, garlic and spices in a bowl and mix well. Then fold in the cucumber, and you are set to enough a delicately flaked and spiced tilapia with raita.

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