Tilapia in creamy curry

4 servings

60 minutes

Recipes from the book by Anna Shpak "Eat deliciously. Live long. Be happy!". "Tilapia is a juicy, tasty boneless fish, the meat is dense and tender. And it is also inexpensive and very accessible. Most often, cafes prepare curry with chicken or vegetables. I suggest making curry with fish. Tilapia can be replaced with any other white fish, it will be no less delicious.

Energy value per serving

• Calories: 301.3
• Proteins: 22.7g
• Fats: 18.9g
• Carbohydrates: 11.1g

Ingredients

• Tilapia fillet: 380 g
• Onion: 1 head
• Garlic: 4 clove
• Ginger: 40 g
• Tomatoes in their own juice: 300 g
• Olive oil: 40 ml
• Butter: 20 g
• Curry: 1 tsp
• Cream 10%: 100 ml
• Water: to taste

Cooking steps

1. Peel the onion and cut it into cubes.

   Required ingredients:

   • Onion: 1 head

2. In a pan or deep skillet, heat half of the olive and butter, add onion. Sauté for 3-4 minutes.

   Required ingredients:

   • Olive oil: 40 ml
   • Butter: 20 g
   • Onion: 1 head

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

   Required ingredients:

   • Garlic: 4 cloves
   • Ginger: 40 g
   • Tomatoes in their own juice: 300 g
   • Curry: 1 teaspoon
   • Water:  to taste

4. Simmer for 15 minutes on low heat.

5. After 15 minutes, pour in the cream, stir, and let it boil on very low heat.

   Required ingredients:

   • Cream 10%: 100 ml

6. Pat the fish fillet dry with a paper towel. In a separate pan, heat olive oil and fry the tilapia for 2 minutes on each side. Slightly salt the fish. Then place it in a saucepan with sauce, cover with a lid, and simmer for 3-4 minutes.

   Required ingredients:

   • Tilapia fillet: 380 g
   • Olive oil: 40 ml