
Spicy Tandoori Tilapia

Tilapia marinates in a turmeric-lime mix layered with tamarind, lemongrass, ginger, and chile before roasting until fragrant. On the side, squash poriyal brings mustard seeds, curry leaves, coconut, and chana dal into the mix, while a silky coconut-lime sauce cools things down with gentle sweetness and fennel warmth.
Nutritional facts
Protein
48g
Carbs
27g
Calories
670kcal
Fat
44g
Ingredients
Tilapia, Zucchini, Yellow Squash, Coconut Milk, Onion, Cherry Tomato, Coconut Flakes, Coconut Oil, Canola Oil, Garlic, Ginger, Lemon Juice, Chaat Masala, Pumpkin Seeds, Shallot, Chile de Arbol, Split Chickpeas, Mustard Seeds, Thai Green Peppers, Cilantro, Curry Leaf, Kosher Salt, Lime Juice, Plain Yogurt, Tamarind Paste, Fennel Seed, Black Pepper, Chickpea Flour, Turmeric, Lemongrass, Thai Red Peppers, Light Brown Sugar, Citric Acid
Contains milk, fish, coconut.
Reviews
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About Gaurav Raj
Born and raised in Odisha, India, Chef Gaurav Raj's culinary journey began in the heart of his family kitchen. From a young age, he found inspiration in the vibrant flavors and rich traditions of Indian cuisine. After completing his formal education at IHM, Pusa, New Delhi, Chef Raj honed his skills through training at the prestigious Marriott group of Hotels in Pune.
Venturing abroad, Chef Raj made his mark in the culinary scene of San Francisco, where he worked alongside renowned chefs such as Manish Tyagi and Pujan Sarkar at acclaimed modern Indian restaurants like August 1 Five and Rooh. His time in the Bay Area exposed him to innovative techniques and diverse culinary influences, shaping his approach to cooking.
Driven by his passion for exploring new culinary horizons, Chef Raj eventually found his way to the Pacific Northwest. Here, as the Executive Chef of Rasai, he brings his unique vision to life, blending traditional Indian flavors with global culinary techniques. At Rasai, which means entrance, opening, and passage, Chef Raj crafts elevated yet approachable Indian cuisine, inviting diners on a flavorful journey that celebrates the essence of Indian culinary heritage.
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