Fish Masala with Brown Rice

In a shallow dish, mix minced garlic, lemon juice, turmeric, homemade fish spice masala and 1 tablespoon of water to make the marinade for the tilapia. Rub the marinade on both sides of each tilapia fillet; cover and refrigerate for 15 minutes.

In a medium wok, over medium high heat, evenly spray cooking oil for 2 seconds. Add two marinated tilapia fillets and spray 2 seconds of cooking oil on top of the fish; cover and cook for 3 to 4 minutes. Gently turn the tilapias, cover and cook for another 3 to 4 minutes. Repeat this step for the remaining fillets. Set aside on a plate.

In the same wok, over medium heat, evenly spray cooking oil for 2 seconds, sauté shallots for 1 minute. Add tomatoes and stir; add homemade fish curry masala and remaining water and mix well to make thick gravy.

Reduce the heat to the lowest setting, cover the wok and cook for 10 minutes. Add cooked green beans, cover and cook for another 2 to 4 minutes. Drizzle oil over the beans, stir and return the cooked tilapias on top of the green beans mixture; cook uncovered for 3 to 5 minutes.

Serve Fish Masala on a bed of brown rice and enjoy!