Sautéed Tilapia with Green Onion–Ginger Raita

1. Prepare the Raita

Start by placing the yogurt in a bowl and setting it aside. Then, warm 2 tablespoons of olive oil in a nonstick frying pan over medium heat. Once the oil is heated, add the minced green onions and ginger. Sauté them for about 30 seconds, just until their fragrance fills the air, releasing their aromatic flavors.

2. Mix the Raita

Transfer this sautéed mixture into the bowl with the yogurt. Add the minced cilantro, and season with a pinch of salt and freshly ground pepper. Mix everything together until well combined; this will be your raita.

3. Season the Tilapia

Next, sprinkle the Madras curry powder, along with salt and pepper, on both sides of the tilapia fillets. Ensure the seasoning is evenly distributed for a consistent flavor.

4. Cook the Tilapia

In the same frying pan, add another tablespoon of olive oil and warm it over medium heat. Place the tilapia fillets in the pan and sauté them for about 2–3 minutes on each side. The fish should be cooked through, turning opaque and flaking easily with a fork, while developing a golden crust.

5. Serve the Dish

Once the fish is cooked, transfer the fillets to serving plates. Spoon the prepared raita over the fish, or serve it on the side. Garnish with fresh cilantro leaves and enjoy your flavorful dish.