• 1/2 cup of all purpose flour
  • 1/2 tablespoon of cumin
  • 1 cup of water
  • 1 whole tilapia Fish(cleaned and gutted)
  • 1 tablespoon of soy sauce
  • 1 large onion
  • 1 tablespoon of tomato paste
  • 1 green capsicum (hoho)
  • 1 tablespoon of fish masala(optional)
  • 1 tablespoon of coriander
  • 1 tablespoon of paprika
  • 2 tomatoes
  • 5 cloves of garlic
  • Dhania/ fresh coriander
  • Salt
  • Black pepper
  • Chillies
  • Vegetable oil to fry
  • Lemon juice (2 freshly squeezed lemons)
  • Fresh ginger


1. Score the sides of the fish to the bone to help with the marination. Marinate the fish in lemon juice, soy sauce, half of the ginger and garlic, salt and black pepper. Rub the marinade into the fish and let it sit for 30 minutes.

2. Add some fish masala, salt and black pepper to the all purpose flour. Mix everything together and use this to dust the fish before frying it. Fry the fish in enough hot vegetable oil until each side is perfectly golden brown. Take it out and set it aside.

3. Work on the stew and begin by frying the onions in 1 tablespoon of vegetable oil. Cook the onions until they are soft then add the remaining ginger and garlic. Let the ginger and garlic cook for 2 minutes until they become fragrant. Add in the spices, fish masala, cumin, coriander and paprika. Let them toast for a minute. Next in, add the tomatoes and tomato paste. Stir them in together and cover for 5 minutes to allow the tomatoes to soften.

4. Add in water next and let it boil for 2 minutes. Next in, add the capsicum(hoho) and stir them in. Season this with salt, chillies and black pepper before letting it boil and thicken. Add the fish into the stew. Cover and let this boil for 5-10 minutes to allow the fish to absorb all the flavors from the stew. After 10 minutes, finish off with the chopped dhania/coriander. Serve this hot, with ugali preferably!


Recipe by: Kane’s Kitchen Affair

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