Capsicum Tilapia

‘Telapia’ or ‘Tilapia’ is loved by all in our family. This fish is available in abundance in various sizes in our fish market. Sometime I cook ‘Tilapiar Jhal’ with mustard paste or some time with onion-ginger-garlic paste. Few days back I bought a medium sized fish and cooked it with capsicum. The mild sharpness of capsicum and sweetness of the fish together makes a unique combination in the gravy. You can also grill this fish marinating with all the ingredients mentioned below and serve as a starter. But I like to cook it with gravy and have it with steamed rice by side. Hope you’ll like this recipe ……

  • Servings: 6-serving
  • Difficulty: medium
  • Print


  • Cuisine: bengali
  • Passive Time: 10 mins
  • Course: side dish
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins


2 (Cut each into 3 pieces) Tilapia Fish
4 Tbsps Onion Paste
1 ½ tsps Ginger Paste
1 tsp Garlic Paste
3 Tbsps Capsicum Paste
1 (Medium-cut into big pieces) Capsicum
2 – 3 no Green Chillies – (Slitted)
1 tsp Turmeric Powder
1 tsp Red Chillie Powder
to taste Salt – According
½ cup Mustard Oil
Coriander Leaf – For garnishing


  1. Wash and clean the fish pieces. Marinate the fishes with ¾ tsp salt and ½ tsp of turmeric powder. Keep aside for 10 min.
  2. Heat mustard oil in a non-stick pan. Lightly fry the fish pieces, they should not be browned. Remove the fish pieces and keep aside.
  3. Lightly toss the capsicum pieces and keep them aside.
  4. In the same oil add onion paste. Fry till the onions become pink. Add ginger paste, garlic paste. Sauté till oil separates.
  5. Add the rest of the turmeric powder and red chillie powder and salt. Fry till oil separates from masala.
  6. Add capsicum paste and green chillies. Sauté for 1-2 minutes.
  7. Add the fish pieces and ¾ cup of water. Cover and cook for 5-6 minutes.
  8. Remove the cover and add fried capsicum. Let it cook for another 1-2 minute.
  9. Switch off the gas and garnish with chopped coriander. Serve hot with steamed rice.


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