HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAphrodisiac Spiced Tilapia
Aphrodisiac Spiced Tilapia

Aphrodisiac Spiced Tilapia

with a Pomegranate and Mint Pilaf

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Since we like to keep things pretty PG13 around these parts, we won’t get into the specifics of why pomegranate is considered to be an aphrodisiac. Suffice to say that once you’ve popped a few of these passion pills in your pilaff, things could take a seriously fun turn on the 14th. Turn up that Marvin Gaye album and let’s get it on.

Tags:Not Suitable for CoeliacsHealthySpicy

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

1 tbsp


1 tbsp

Curry Powder

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 cup(s)

Basmati Rice

1 tsp

Garam Masala

2 unit(s)

Tilapia Fillet


3 tbsp


½ pot(s)

Greek Style Natural Yoghurt


1 unit(s)

Pomegranate Seeds

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1782.384 kJ
Energy (kcal)426 kcal
Fat4.0 g
of which saturates1.0 g
Carbohydrate68 g
of which sugars0.0 g
Protein29 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Chop the onion in half lengthways through the root then peel off the skin. Place the onion halves flat on the chopping board, then slice them very, very thinly widthways into half moons. Peel and finely chop the garlic. Peel the skin from the ginger using the edge of a spoon then very finely chop.


Heat 1 tbsp of oil in a saucepan on medium-low heat. Add in the onion, garlic and ginger and gently cook for 6 mins until soft. Do not let the mixture brown off. If it’s cooking too fast, add 1 tbsp of water and turn the heat lower.


Stir the curry powder (not the garam masala) into the mixture together with 350ml (exactly!) of water. Bring the mixture to a bubble and dissolve in half the stock pot with 1/4 tsp of salt.


Add the rice, turn the heat to its lowest setting and put a lid on the pan. Leave for 10 mins on the heat, then 10 mins off the heat. Don’t peek under the lid until 20 mins are up or the rice won’t cook properly.


After that, gently rub the garam masala together with a pinch of salt and pepper into each tillapia fillet. When the rice is almost finished, heat 1 tbsp of oil in a non-stick frying pan on medium high heat.


Once the oil is nice and hot (it’ll shimmer and move around the pan more like water) gently place the fillets into the pan away from your body (to stop getting splattered). Cook the fish for 4 mins on the skin side without touching them, then gently flip them over and cook for 1 minute on the other side.


Finely chop 3 tbsp of mint and stir this through the rice,then serve the fish on top with a dollop of yoghurt and the pomegranate seeds.