• 1/2 tablespoon of coriander
  • 1 tablespoon of Paprika
  • 3 cloves of garlic
  • Tilapia fillets(3-4 pieces)
  • Juice of 1 Freshly squeezed lemon
  • Fresh ginger
  • Sprinkle of turmeric
  • Cayenne pepper/ chili flakes
  • Salt
  • Black pepper
    **Save the leftover marinade to use in the sauce**

Spicy Tomato sauce

  • 2/3 tablespoons of vinegar
  • 1/2 tablespoon of corn flour
  • 1 chopped red onion
  • 1 tablespoon of tomato paste
  • 1 tablespoon of sugar
  • 1 cup of water
  • Salt to season
  • Dhania for garnish


1. Begin by seasoning the fish with salt and black pepper. Mix together all the marinade ingredients into a spicy deep colored paste.

2. Spread the marinade onto the fish ensuring every part is covered. Set this aside for 30 minutes.

3. Cook the fish in about 3/4 tablespoons of vegetable oil until the edges become crispy. Nudge the fish and carefully flip it after about 3-5 minutes of cooking the first side and allow the other side to cook.

4. Remove and set aside the cooked fish, and begin working on the sauce.

1. Drain the excess fish oil, leaving the bottom of the pan slightly greased. Add in the red onions and let them cook until they soften.

2. Next in, add the vinegar to deglaze the bottom of the pan. Mix it into the onions. Once this is done, add any remaining marinade and the tomato paste into the mixture.

3. Mix this together before adding the water. Allow this to boil and all the flavors to merge together. Add in the sugar and season with some salt.

4. Once the seasoning is on point and the sugar is dissolved, add in the cornstarch and stir it in. Allow this to boil and thicken to your desired thickness.

5. Add the cooked fish back in and cover it with the sauce.Garnish with dhania and turn off the heat.

6. Serve hot with some ugali, fries or rice.


Recipe by: Kanes Kitchen Affair

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