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.