Indian Fish And Potato Bake – a delicious recipe with Tilapia fillets, Potatoes, Lime, Tomato, Onion. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Fry onion, add 1 tomato can, garlic (2tsp), salt, chili powder (1.5tsp), haldhi (0.5tsp), dhanna zeera powder (2tsps), (cumin powder and zeera if there is no dhanna zeera) and lightly bunno (not till brown), then squeeze 1 lime
2
Shallow fry tilapia fillets that have been lightly battered in all purpose flour.
3
Slice peeled potatoes (4 large) in thin medallions. Cover them in salt and oil and place in baking tray to broil in oven. ready when brown and crispy on one side.
4
In baking tray layer fish then alot of masala (leave some masala for potatoes)
5
Left over masala to mix with baked potatoes and add white vinegar (2 caps)
6
Layer the potatoes on the top of the baking tray.
7
Bake for 30 minutes and garnish with dhania. Serve with lemons
143
kcal
Calories
37
g
Carbs
5
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 5 Tilapia fillets, 4 Potatoes, 5 Lime, 1 can Tomato, and more.
Yes, Indian Fish And Potato Bake falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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