Amit works his magic in the kitchen!

I am back and hopefully will not disappear for such a long period of time ever again. Well as most of you may already know I am currently working towards my PhD. The Industrial Engineering PhD program at ASU requires you to take a ton of classes (19 courses to be precise) and then they need you to pass a qualifying exam (based on coursework), a comprehensive exam (based on your research) and then a final dissertation defense. I gave my PhD qualifiers a few days back and therefore was busy, really busy studying for the exams. Finally I am done with it and “YES” I cleared the qualifiers. So, till it’s time for the Comprehensive exams,  I am going to be as regular as possible.

You can imagine with the preparations for the exams in full swing, I hardly found any time to cook, forget blogging about it. Well that’s not exactly true, Amit and I did manage to cook some very quick and tasty recipes. But I never managed to get any pictures neither did I get a chance to write the recipe down. So the next few posts are going to be those recipes made again but this time I’ll actually blog about it.

The first recipe is Tilapia in coconut gravy. A few days before the exam preparations started, I caught a bad cold and that resulted in Amit cooking dinner at home. And he made this awesome fish curry that was beyond awesome. He was supposed to just bake or fry the fish but he decided to make something a little more than that. And I am so glad he did. This is an easy to make and quick recipe and it tastes heavenly.


  1. 6 tilapia fillets
  2. 2 tablespoons garlic paste
  3. 2 tablespoons tamarind paste
  4. 1/2 teaspoon turmeric powder
  5. 2 teaspoons red chilli powder
  6. 1 teaspoon coriander powder
  7. 3 garlic cloves (chopped fine)
  8. 2 green chilies (slit)
  9. 1/2 tsp asafoetida
  10. salt to taste
  11. 2 teaspoons oil
  12. 3/4 cup coconut milk


  • Marinate the tilapia fillets in the tamarind paste, garlic paste, turmeric powder, red chili powder, coriander powder and salt.
  • Marinate the fish for about 30 minutes.
  • Heat the oil in a wide saucepan and heat the chopped garlic, green chillies and asafoetida. (Add these three ingredients based on how many fillets you can fry at a time. I fried the fish in 3 batches so I split the chopped garlic, asafoetida and green chilies into 3 batches as well.)
  • Once the garlic is browned add the marinated fish and fry for a couple of minutes on either side.
  • Add a little water to the saucepan and let the fish cook thoroughly (Cook covered and keep an eye on the fish and the amount of water in the saucepan ensuring that the gravy never dries up completely).
  • If you are cooking the fish in batches, put the fish fillets together into the same dish and set aside till all the fillets are done cooking.
  • Once all the fish fillets are cooked, put it together in the same saucepan and add the coconut milk and 1/4 cup water.
  • Cook the fish in the coconut gravy for about 5-10 minutes.
  • Garnish the fish gravy with a few coriander leaves and it is ready to be served with any bread of your choice.

This recipe serves 2-3 persons. It takes about 30-45 minutes to prepare this dish. You can substitute the tilapia with any other fish of your choice but preferably white fish. I give full credit of this recipe to Amit. I just followed his steps to make this dish. If you love fish, you will love this recipe and take my word for it, it’s delicious! Oh and as a thank you to Amit, I baked some chocolate chip cookies for dessert…

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