Tilapia simmered in creamy tomato sauce (Tilapia masak merah) from The Malaysian Kitchen: 150 Recipes for Simple Home Cooking (page 193) by Christina Arokiasamy

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Notes about this recipe

  • TrishaCP on July 17, 2021

    The recipe notes say this is good for winter, but we made this in the scorching hot summer and it was just fine! I agree that there is way too much liquid- you don’t need all of the fish stock when you are adding all of the coconut milk too. I think if you eyeball the liquid it is fine. We otherwise really enjoyed this dish.

  • Delys77 on June 05, 2017

    For us this had far far too much liquid. It was almost a soup and I found that the fish got lost in it.

  • lkgrover on May 23, 2017

    Flavorful tilapia, almost like a stew. If you don't like spicy (hot) food, you may want to decrease the dried chiles and cumin used. Also, I substituted ground ancho chiles for dried chiles, and macadamia nuts for candlenuts. I served it with this book's Fragrant coconut rice recipe.

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