Introduction: Tilapia With Sweet Potato Curry
Sweetness and seafood can go together surprisingly well, but finding the right balance between the typical seafood smell and freshness can be quite difficult. Anyhow, I bring you this tilapia and sweet potato curry that will surely impress as a unique seafood dish.
Step 1: Materials
- 1 lb tilapia filet
- 1 sweat potato
- 1 onion
- olive oil
- coconut milk
- 3-4 cloves of garlic
- some chili pepper
- parsley leaves
- coriander seeds
- black and white peppercorn
- star anise
Step 2: Marinate
- Cut the fish filet in to square inch pieces, be sure to remove any fish bones
- marinate with black pepper, coriander seeds and salt
Step 3: Cutting
- Finely chop parsley leaves, chili peppers and garlic, set aside
- peel and then cut sweat potato into 1 centimeter thick slices;
- cut onion in to large chunks.
Step 4: Flouring and Poêlée
- In two separate dishes, spill some starch and flour (left and right respectively)
- sprinkle the flour with salt and white peppercorn powder
- lightly cover each tilapia chunk with starch, and then cover thoroughly with flour.
Sautee the oil
- In a pan, pour some olive oil, heat to medium heat.
- Add in the parsley, garlic, coriander, cloves and chili mix. Sautee nicely.
- Once the spices are browned, remove them from the pan and keep the oil in.
- In the scented oil, gently place in tilapia chunks. Make sure that there is enough oil inside so that it doesn't stick to the pan.
- Control the heat so that the fish get a gold crust when its cooked, flip sides carefully.
- If chunks are sticking to pan, it is because there is not enough oil in the pan, or that the oil is not hot enough.
- If chunks fall apart into flakes, then redo the flouring step on remaining pieces.
Step 5: Curry
In another pan (after cooking the fish):
- Lightly sautee the onions with olive oil, if there are usable (not too dark) oil leftover from frying the fish, use that instead.
- Add sweat potato to the pan, fill with water to cover the potatoes fully;
- Cover and boil for 7-10 minutes, until the potatoes can be easily split using a shovel.
- Pour in half cup of coconut milk, season with turmeric, cardamon, star anise seeds, cumin, coriander seeds, and pepper.
- Add salt according to taste
- Cook for another 3-5 minutes to allow the flavors to mix well.
Step 6: Serving
- In a plate, set a ring of cooked fish filet;
- Spoon in curry sauce into the center;
- Serve and enjoy!