Keema Stuffed Tilapia

Note: I had started this post last week but do to unforeseeable circumstances ( which I may share later) wasn’t able to post it. The only issue is I didn’t get too take was the final picture.

This is an original recipe of mine. I have not seen or tasted this before but there maybe something like this out there. This recipe is not something you will make everyday but it is worth the effort if you have the time and you like whole fish. Good to make on the weekends.

Keema is any type of ground minced meat. I had cooked some beef to make cutlets and had no energy to finish making it so decided to stuff a marinated whole tilapia instead. This was then pan fried. You can bake or broil this too. Using a little of coconut oil adds lots of flavor. If you do not eat beef, you can substitute with ground lamb, chicken or turkey. It turned out great. My husband loved it with rice and salas ( raw onions, green chilies and tomatoes with salt and vinegar) after a long plane ride back home from India. I think next time I am going to make it with a seafood stuffing like mini shrimp.

There are 3 phases- Marinating the fish, Making the filling an then bringing them both together. Hope you like it!

Keema Stuffed Tilapia
3 whole medium sized fish, cleaned and scaled (Tilapia, Red Snapper, Porgie will work well)
Juice of half a lemon ( or white vinegar)
1 tsp turmeric
3 tsp red chili powder
2 tsp black pepper
2 tbsp ginger garlic paste
3 tsp salt

Make 3-4 vertical slits along the length of the fish and apply marinade all over ( in cavity and slits). Cover and refrigerate for at least an hour.

Keema Stuffing

2 lb of beef chuck roast (may substitute with ground beef, chicken, turkey, lamb etc), boiled until cooked
1 tbsp Coconut or any other oil
1/4 tsp cumin seeds
1 onion, diced
3-4 green chillies, chopped finely
1 tbsp ginger garlic paste
1 tsp each cumin and coriander pdr
2 tsp garam masala
1/4 tsp turmeric
1 tsp red chili pdr
Few curry leaves and cilantro leaves

1 beaten egg


Take cooked beef and mince in a food processor. In a medium frying pan, heat up oil, add cumin seeds and let splutter, add diced onions, green chilies, ginger and garlic. Saute for few minutes then add chili pdr, turmeric, coriander powder, cumin powder and garam masala and curry and cilantro leaves. Now add meat and combine.If you are using ground meat then just add the raw meat here and sauté until cooked. When it cools down a little add the beaten egg. This will help bind everything together when cooking.

Remove fish from fridge and stuff cavity with the meat and egg mixture. Pack tightly and bring edges of fish together as much as possible.

Pan fry Method: Heat up 4 tbs coconut oil in a non stick frying pan. Add the fish (do not crowd the pan) Resist the urge to flip it before it is crispy and brown or else pieces will get stuck on the pan. Intermittently baste the top of the fish with the oil that is in the pan. Flip and let other side get brown and crispy.

Bake or Broil Method: Spray a baking dish with cooking spray. Place fish in pan and drizzle a little of coconut or olive oil over the top. Broil for at least 20 mts until cooked. Or bake at 350 degrees for 20-30 mts until cooked.

Serve with rice and salas.


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