Introduction: Tilapia With Sweet Potato Curry

Picture of 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

Picture of Materials
Ingredients
  • 1 lb tilapia filet
  • 1 sweat potato
  • 1 onion
  • olive oil
  • starch
  • flour
  • coconut milk

Seasoning

  • salt
  • 3-4 cloves of garlic
  • some chili pepper
  • parsley leaves
  • coriander seeds
  • black and white peppercorn
  • cloves
  • cardamon
  • cumin
  • star anise
  • turmeric

Step 2: Marinate

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  • 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

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  • 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

Picture of Flouring and Poêlée
Flouring
  • 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.

Poêlée

  • 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

Picture of 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

Picture of Serving

  • In a plate, set a ring of cooked fish filet;
  • Spoon in curry sauce into the center;
  • Serve and enjoy!

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