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

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

  • 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

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

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!

Comments