Tilapia in Creamy Curry

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Recipes from the book by Anna Smith, 'Eat Deliciously. Live Long. Be Happy!'. 'Tilapia is a juicy, tasty fish without bones; its meat is firm and tender. Plus, it's affordable and widely available. Most often, restaurants prepare curry with chicken or vegetables. I suggest making curry with fish. You can substitute tilapia with any other white fish, and it will be just as delicious.'

Ingredients

Tilapia - 13.4 oz
Onion - 1 head
Garlic - 4 cloves
Ginger - 1.4 oz
Crushed Tomatoes in Their Own Juice - 10.6 oz
Olive Oil - 1 fl oz
Butter - 0.7 oz
Curry - 1 tablespoon
10% cream - 3 fl oz
Water - to taste

Step by Step guide

Step 1

Peel the onion and chop it into small cubes.

Step 2

In a skillet or deep sauté pan, heat half of the olive oil and butter, then add the onion. Sauté for 3–4 minutes.

Step 3

Finely chop the garlic, grate the ginger, and add them to the onion. Sauté for 1 minute. Add the tomatoes to the pan, pour in the water, add curry, season with salt, and mix everything together.

Step 4

Simmer for 15 minutes over low heat.

Step 5

After 15 minutes, pour in the cream, stir, and bring to a gentle boil over low heat.

Step 6

Pat the fish fillet dry with a paper towel. In a separate pan, heat olive oil and sauté the tilapia for 2 minutes on each side. Lightly season the fish with salt. Then transfer it to a saucepan with the sauce, cover with a lid, and simmer for 3–4 minutes.