Grilled Tilapia with Coconut Rice (Inyama ye Tilapia n'Ubugali bw'Amata)
Inyama ye Tilapia n'Ubugali bw'Amata is a popular dish in Rwandan cuisine, featuring grilled tilapia served with coconut rice. The combination of flavors and textures makes this dish a favorite among locals and visitors alike.
Ingredients
- 4 tilapia fillets
- 2 cups of rice
- 1 can of coconut milk
- 1 onion, chopped
- 2 tomatoes, diced
- 2 cloves of garlic, minced
- 1 teaspoon of paprika
- 1 teaspoon of curry powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of vegetable oil
- Fresh cilantro for garnish
Instructions
- Start by marinating the tilapia fillets with salt, black pepper, and a squeeze of lemon juice. Let them sit for 10 minutes.
- In a pot, heat the vegetable oil and sauté the chopped onion and minced garlic until fragrant.
- Add the diced tomatoes, paprika, and curry powder. Cook for 5 minutes, stirring occasionally.
- Pour in the coconut milk and bring it to a gentle boil. Add the rice, reduce the heat, cover, and let it simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
- While the rice is cooking, preheat a grill or grill pan. Grill the marinated tilapia fillets for 3-4 minutes on each side, or until they are cooked through and have grill marks.
- Serve the grilled tilapia with the coconut rice, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Carbohydrates
- 45g
- Protein
- 25g
- Fat
- 12g
Supplies
Grill or grill pan Pot Cooking spoon Knife Cutting board
Tools
Grill tongs Pot lid
Serving suggestions
Serve the Inyama ye Tilapia n'Ubugali bw'Amata with a side of fresh salad or steamed vegetables for a complete meal.
Tips & tricks
For extra flavor, you can add a squeeze of fresh lemon juice over the grilled tilapia before serving.
Cost
$15