Tilapia Bhuna (Bangladeshi Fish Bhuna)

Tilapia is farmed all over Bangladesh and cooked in countless homes. 'Bhuna' means fried down: the masala is cooked until almost dry so it coats the crispy fish thickly. Easy to make with tilapia from any supermarket.

Video by Vlogs & Recipes By Hena on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Cook 30 min
• gluten-free · dairy-free · Spicy
• Famous in Bangladesh

Ingredients

• 2 whole tilapia (about 500 g each), cleaned and scored – or 4 fillets
• 1 tsp turmeric
• 1 tsp chilli powder
• 1½ tsp salt
• 5 tbsp mustard oil or oil
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, chopped
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp Kashmiri chilli powder
• 3 green chillies
• fresh coriander

Method

1. Rub the fish with turmeric, chilli powder and half the salt. Rest 10 minutes.
2. Fry the fish in hot oil for 4–5 minutes per side until crisp. Set aside.
3. In the same oil fry the onions until golden, add ginger-garlic paste and cook for 1 minute.
4. Add tomatoes, all spice powders and remaining salt and cook, stirring, until thick and the oil separates. Add 100 ml water.
5. Put the fish back, spoon the masala over, add green chillies and cook for 5 minutes until the sauce is thick and clings to the fish. Scatter coriander and serve with rice.

Tip: Dry the fish well before frying so it doesn't spit and gets a crisp skin.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.