Fish curry

Name: Fish curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 600 g skinless carefully deboned tilapia fillets, four 150 g portions; 400 ml unsweetened culinary coconut milk; 300 g washed finely diced tomatoes; 150 g peeled sliced onion; 10 g peeled chopped garlic; 12 g peeled grated fresh ginger; 10 ml sunflower oil; 100 ml drinking water; 2 g ground turmeric; 2 g ground cumin; Up to 2 g salt and a pinch of black pepper

🐟 Tilapia gently poached in mild coconut, tomato, ginger, turmeric and cumin sauce.

Ingredients

600 g skinless carefully deboned tilapia fillets, four 150 g portions
400 ml unsweetened culinary coconut milk
300 g washed finely diced tomatoes
150 g peeled sliced onion
10 g peeled chopped garlic
12 g peeled grated fresh ginger
10 ml sunflower oil
100 ml drinking water
2 g ground turmeric
2 g ground cumin
Up to 2 g salt and a pinch of black pepper

Preparation

Prepare vegetables and spices, check fillets and remove bones with clean tweezers. Keep fish chilled while making sauce.

Warm oil in wide pan and soften onion 7 minutes without heavy browning.

Add garlic, ginger, turmeric and cumin for 1 minute, stirring, then tomatoes for 5 minutes.

Add coconut milk, water and pepper; simmer gently 7 minutes, stirring smooth.

Place four fish portions in sauce and cook gently about 10 minutes until opaque, flaking easily and at least 63 °C at core. Extend by thickness without vigorous stirring.

Taste sauce before measured salt. Serve one fillet and quarter sauce per person. No chilli, peanut, rice, lemon or garnish included.