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2 people
40 minutes
Medium
Grill
Ingredients
2 pieces Regal Springs cichlid fillet
2 tbsp coriander seeds
1 teaspoon mild chili powder
2 tsp sweet paprika powder
1 tbsp cumin whole or grated
½ teaspoon freshly grated nutmeg
1-2 pieces of garlic cloves
2 teaspoons freshly grated ginger
½ orange, grated peel
1 tsp salt 1
2 tbsp yogurt 2
1 tsp lemon juice
100 g lentils, green
1 bay leaf
½ piece of onion, white
3 pieces of cloves
½ piece of shallot
100 g lentil cooking water
3 tbsp orange juice
3 tbsp sherry vinegar
5 tbsp olive oil
½ bunch of fresh coriander
1 chili
Preparation
- Grind all spices in a mortar and mix together. Mix with the yogurt and lemon juice. Rub the tilapia fillets evenly with the masala spice mixture and leave to marinate for 30 minutes.
- Wipe off any excess marinade from the marinated tilapia fillets and set aside. Place the tilapia fillets on the grill. After about 2 minutes, turn 45 degrees to get a nice grill pattern. After another 2 minutes, turn the fillets over and repeat the same process. Place the tilapia fillets in aluminum foil, brush with the leftover marinade and close the aluminum foil like a package. Cook the package on the cooler part of the grill for another 5-10 minutes.
- Put the lentils in a pot with a bay leaf, a garlic clove, some orange peel, half a white onion studded with cloves and cover with cold water. Bring to the boil and then simmer on a low heat for about 6 minutes. Then remove from the heat, add salt and let the lentils steep in the water until they are cooked through. Drain the lentils through a sieve and reserve the cooking water.
- Mix the orange juice with the sherry vinegar and the 100g lentil cooking water. Stir with a whisk and slowly add the olive oil. Season with salt and pepper.
