Nunta d’ka’ree (Curried Tilapia)

Cooking 029

My original intention for dinner tonight was to attempt making mesgoof. It’s an Iraqi specialty that involves cooking a whole fish, seasoned with salt and tamarind, over open flames. In Iraq, this dish is especially cooked along the banks of the Tigris and Euphrates Rivers. Well, I don’t have access to an open flame (as awesome as that would be!), it’s a tad too cold to grill, and I was feeling a little too lazy to deal with a whole fish. So I settled on making tilapia filets with curried vegetables. Ka’ree (curry) is probably one of my favorite things. In stews, with rice, on fish. It’s delicious any way that you eat it! For dinner, I made bulgur to serve alongside the fish. It was a delicious meal!


3 lb or 10 filets of tilapia

2 1/2 bell peppers sliced

2 medium yellow onions sliced

1 jalapeno sliced (some seeds saved if you like it spicy!)

3 tomatoes (diced)

For the fish

3 tbs lemon

2 tsp salt

1 tsp tamarind with 1 tbs water

1 tsp ground black pepper

For the vegetables

1 tsp salt

2 1/2 tsp curry

1 tbs vinegar

1/2 tsp dried lime (noomi busra)


Place the fish in a flat pan or tray. Pour the lemon and tamarind over the fish. Sprinkle the fish with salt and pepper.

In a large frying pan, heat about 1 tbs of oil. Once the oil is heated, add the onions. Let the onions cook until tender. Add the peppers and tomatoes. Let all of the vegetables cook until they begin to sear slightly. Add the vinegar and stir the vegetables. Add the curry, dried lime, and salt.

Take the cooked vegetables and place them over the fish. Cook the fish uncovered at 375 degrees F for about thirty minutes, or until the fish is flaky. Serve with rice or bulgur. Enjoy!

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