Fish Curry

Fish Curry

If you live in Philadelphia or visited Philadelphia, you would know how crazy the weather is here. One day might be warm and beautiful and the next day will be unbearably cold and windy. During those chilly days, nothing warms the soul better than something hot to eat or drink- soup, stew, hot beverages, chili, etc. For the cold day, I decided to make some fish curry. I complemented the curry with slices of multi-grain baguette and chow it down like soup. I can definitely say that this dish kept me warm and satisfied my craving. Read more for the Fish curry recipe. I hope you enjoy it as much as I did.

Yields about 6 servings

Ingredients:

1 lb of tilapia fish

2 limes

1 tbsp of cumin

1 tbsp of paprika

1 tsp of ground black pepper

1 tsp of salt

2 tsp of minced ginger

1 onion, diced

2 tsp of minced garlic

2 green bell pepper, chopped into small pieces

1 potato, diced into small cubes

2 tomato, diced

1 carrot, diced into small cubes

1 can of coconut milk 

1 tsp of cayenne pepper

1 tsp of dried basil

1 tsp of Italian seasoning

Olive oil

Preparation:

1. Marinated the fish with the lime, cumin, paprika, ground black pepper, salt, and lime for 20 minutes to overnight in the refrigerator.

Instructions:

1. In a 6-quart pot, heat about 2 tbsps of olive over medium heat. Add in onions, green bell peppers, and garlic to the pot and sauté for about 2-5 minutes.
2. Add in tomato, carrot, and potatoes. Cook until carrots and potatoes are tender over low to medium heat. While the vegetables are cooking, heat about 2 tbsps of oil in a skillet and cook the tilapia fillets. 
3. Once the fish is almost done, add it to the pot with vegetables. Pour in the coconut milk. Season the curry with cayenne pepper, dry Italian seasoning, and dried basil. Make sure to stir the curry so that the ingredients do not stick to the bottom of the pot. Bring the curry to a boil. Serve hot with bread. Enjoy!!!