Coconut Curry Tilapia with Tanzanian Spices

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant and mildly spicy coconut curry featuring tilapia, inspired by the coastal flavors of Tanzania’s Indian Ocean shores. This Ethiopian-inspired seafood recipe, ready in about 30 minutes, pairs tilapia fillets, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Ethiopian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant and slightly toasted.
  2. Step 2: Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger to the skillet. Sauté for 5 minutes until the onion is translucent and aromatic.
  3. Step 3: Stir in 1 tsp turmeric powder, 2 tsp coriander powder, and 1/2 tsp red chili powder. Cook for 1 minute to release the spices' fragrance.
  4. Step 4: Pour in 1 can (14 oz) coconut milk and 1/2 cup water, stirring to combine. Bring the curry base to a gentle simmer.
  5. Step 5: Season the liquid with 1 tsp salt, then gently add 4 tilapia fillets to the skillet, spooning some sauce over them. Cover and simmer on low heat for 8-10 minutes until the fish is opaque and flakes easily.
  6. Step 6: Sprinkle 2 tbsp chopped fresh cilantro over the top and serve immediately with steamed rice or flatbread.

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