Coconut Curried Tilapia
- Ready In:
- 4 tilapia fillets
- 1 tablespoon oil (olive oil is fine)
- 1 -2 tablespoon curry powder
- 1 cup water
- 1⁄4 teaspoon salt
- 1⁄2 tablespoon black pepper
- 1⁄4 teaspoon chili powder
- 3 garlic cloves, crushed
- 1 small onion, sliced
- 10 ounces coconut milk (use only 1/2)
- red pepper flakes (optional)
- Season tilapia fillets with salt, chile powder, and black pepper. Set aside.
- In iron pot, heat olive oil; add curry powder stirring often. Allow curry powder to practically burn. Add a little water whenever paste becomes too sticky.
- Add most garlic and onions until well coated.
- Add coconut milk. Stir. After 1 minute, add fish and remaining garlic and onions.
- Lower heat and cover for about 15 - 20 minutes.
- Serve over jasmine or coconut rice.
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This is a really great recipe!!!! All the seasoning went well with each other. I put less pepper on the fish because paprika is already a little spicy. Then when you the curry as part of the sauce I put a little less curry. I used curry paste. I have to cut down on the spiciness due to my family not liking too much kick. After I married the curry paste with the coconut milk it was a little bland so I added some salt. I was very impressed with the results. I will def make this again. Thank you!!!!
I had some talapia staring at me out of the freezer so began a search for a recipe. I adore curry in all forms, especially in Thai type recipes. I added strips of red pepper with the onion, which not only added another element of flavor but made the dish pretty. I served this over brown rice. I loved the flavor overall but I added way to much red pepper flakes. I like my heat, but it overwhelmed the other flavors. Next time I'm going to back off on the flakes, and garnish with fresh basil. I'm also curious to see how this will go with other types of fish. This is a fun recipe, easy, and open to variables.