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.
1
Peel the onion and cut it into cubes.
- Onion: 1 head
2
In a pan or deep skillet, heat half of the olive and butter, add onion. Sauté for 3-4 minutes.
- 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.
- Garlic: 4 cloves
- Ginger: 40 g
- Tomatoes in their own juice: 300 g
- Curry powder: 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.
- Single cream 10% fat: 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.
- Tilapia fillet: 380 g
- Olive oil: 40 ml
