For a jazzed-up fish Friday try this easy dish, inspired by Gram Bangla and Banglar Mukh, a couple of the smaller Bangladeshi eateries on Brick Lane which specialise in home-style cooking. These restaurants tend to have only a few meat or chicken dishes, but when it comes to fish you’re spoilt for choice with a vast selection of dishes which are fried, curried and/or made into dumplings. This fish recipe is crispy and fragrant and so good with simple steamed rice. Best of all it’s on your plate in about ten minutes.
Pat dry your tilapia fillets and place on a large, flat dish. Mix the salt with the turmeric, cumin and chilli powder in a small bowl and rub about a teaspoon into each fillet. Make sure to cover both sides evenly and set aside. Put 150ml of oil in a pan over high heat and add the sliced onions. Fry them for six to eight minutes, or until golden and slightly crispy. Stir through the chopped coriander and green chillies a minute before taking off the heat. Use a slotted spoon to transfer the onions to a dish.
Next, heat 100ml of oil in a clean frying pan over medium-high heat. When the oil is very hot, carefully slide two tilapia fillets at a time into the pan and fry for five minutes on each side, until golden brown. Remove to a warm dish and repeat with the remaining two fillets. Serve the fish with steamed rice, topped with some of the fried onions
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