Tilapia Pakistani Style


4-6 ounces ginger root (skinned)
2 bay leaves
6 garlic cloves (skinned)
2 1/2 teaspoons ground cumin seed
1/2 teaspoon turmeric powder
1/2 teaspoon ground fenugreek seed
one small lemon
two medium tomatoes
two teaspoons salt
2 jalapeno peppers slit in half (length-wise)
1 pound tilapia fillets
1/2 cup olive oil
Cilantro leaves (for garnish)
Cooked Rice


n a food processor, or blender, add tomatoes, garlic and ginger and blend into a smooth paste. Next add the oil to this paste and simmer on low heat, after some time the oil will begin to separate from the liquid, you'll hear a sizzle that sounds a bit like frying. At this point add the bay leaves, ground cumin seed, turmeric, ground fenugreek seed, salt and the jalapenos. Stir and allow the mixture to cook for a few more minutes, you should now have an oily brownish-red paste in the pot. Poke a few holes in each tilapia fillet, and put them into this mix on low heat, after a couple of minutes, add the juice of the lemon, and a bit of water. Let sit on low heat for a further 5-10 minutes. Garnish with Cilantro leaves and serve over white rice.