Fish Curry
Fish, it’s pretty much my butter chicken, but with tilapia (or halibut, or haddock).
Fish Curry
Fish, it’s pretty much my butter chicken, but with tilapia (or halibut, or haddock).
Servings: 4 serving
Ingredients
- 2 cans tilapia fillets . You use other too
- 1 onion large , quarterd
- 1/2 cauliflower head chopped into bite sized pieces
- 1/2 cup cilantro fresh chopped
- 1 28 oz tomato , drained cans
- 2 tbsps oregano
- 2 tbsps chopped garlic
- 1 tbsp lemon juice
- 1 tbsp ginger zested
- 1 tbsp masala garma
- 2 - 4 tbsps curry powder
- 3 tbsps butter
Instructions
- Rub the fillets with garam masala, salt and pepper. Sear both sides in a frying pan in oil, chop into bite sized pieces and set aside
- In a food processor add the tomatoes, garlic, cilantro, oregano, lemon juice, ginger, cream and curry powder. Process til smooth
- Add the fish, onions and cauliflower and butter to a wok or large pot and cook til onions begin to turn transparent.
- Add sauce to the pot, bring to a boil, then lower to a simmer and simmer for 20 minutes or so, stirring occasionally
- Serve with basmati rice
