Catfish and Tilapia in Indian spices

Catfish and Tilapia in Indian spices

I'm so glad Aisha aunty introduced me to this fish place on Devon. It has fresh, cleaned, skinned, de-boned fish that you can keep frozen until you want to use it. She got me some catfish and tilapia fillets, and I couldn't wait to try it. Salmon is still my favorite.


  • 2 fillets catfish
  • 2 fillets tilapia
  • 1/4 tsp turmeric powder
  • 1/2 tsp corianer powder
  • 1/2 tsp cumin powder
  • 1 tbsp lime juice
  • 2 tsp dried basil
  • Olive oil
  • Salt
  • Pepper


Cover fish fillets with turmeric, coriander powder, cumin powder, lime juice, olive oil, salt, and pepper. Marinate in the refrigerator for 20-30 minutes. Preheat oven to 375 degrees. Sprinkle with dried basil and bake fish for 20-25 minutes or until flaky when pierced. Serve over hot rice with some sort of curry. I made a basic red curry using some leftover veggies (1/2 a large eggplant, 1 orange bell pepper, onion, tomato, jalapenos, salt, 1 tbsp red curry paste, 1 tsp peanut butter, and salt).