- 1/2 cup of coconut milk
- 1 tablespoon of honey or sugar
- 1 tablespoon of tomato paste
- 1 onion
- 2 tomatoes (grated or blended)
- 3 cloves of garlic
- Fresh ginger
- Tilapia fish fillets
- Fresh chillies/ chili flakes
- Fresh lemon juice
- 1/2 tablespoon of paprika
- 1/2 teaspoon of turmeric
- 1 tablespoon of coriander
- 1 tablespoon of curry powder
- 2 bay leaves
- Black pepper
1. Clean the fish fillets and pat them dry. Season the fish with salt and black pepper generously. Cut them into large chunks.
2. Add 1 tablespoon of vegetable oil to a non-stick pan and place the seasoned chunks on the hot pan. Cook each side for 2 minutes until both sides get a nice golden brown color. Remove the fish and place it aside.
3. Next is the coconut curry sauce. Use the oil used to fry the fish to retain the flavors. Fry the chopped onions for 3 minutes until they’re soft and translucent. Add in the garlic and ginger paste next and let this cook for 2 minutes until they’re fragrant.
4. Add the spices in next, coriander, curry powder, paprika and turmeric. Stir the spices around for a minute to let them toast for maximum flavor. After the spices are well toasted, add the grated tomatoes and tomato paste in. Add in the tablespoon of honey/ sugar to balance out the acidity of the tomatoes.
5. Add in the water, cover and let it simmer for about 5 minutes. Once it boils, pour in the coconut milk.
6. Put in the bayleaves and chillies. Let this simmer for a minute for all the flavors to marry. Before adding the fish into the curry, season the curry with salt and black pepper. Taste and adjust the seasoning..
7 . **Make sure the curry is perfect before adding in the fish. Since the fish was mostly cooked through, it’ll only be in the curry for a few minutes to absorb the flavors without over cooking it.** Add the fish back in and fold it in carefully. Fish is fragile and breaks easily.
8. Cover for a quick minute just to let the fish finish cooking and absorb the amazing curry flavors. Pour in the lemon juice right before serving and remember to remove the bay leaves.
Serve hot and enjoy!!
Recipe by: Kane’s Kitchen Affair