I love Tilapia, but this recipe also works great with halibut, monkfish, mullet, or any other sustainably caught, meaty white fish. Serve with a heap of cauliflower rice and fresh veggies.
Curried Tilapia in Coconut Sauce
A fragrant and delicious curried tilapia dish cooked in a creamy coconut sauce. This recipe works well with any meaty white fish and pairs perfectly with cauliflower rice and fresh veggies.
Servings: 4 Serves
Calories: 400kcal
Cost: $25
Equipment
- Large heavy-based pan
Ingredients
- 1 tbsp coconut oil
- 1 large onion diced
- 2 garlic cloves crushed
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp cinnamon
- 4 cardamom pods crushed
- 4 curry leaves
- 2 x 400ml cans coconut milk or 1 can coconut milk and 400ml water
- 4 large tilapia fillets each cut into 2-3 palm-sized pieces
- Salt and pepper to taste
Instructions
- Sauté the Onion and Garlic: Heat the coconut oil in a large, heavy-based pan. Add the onion and fry for 5 minutes until golden. Add the garlic and fry for a further 2-3 minutes. Turn the heat down low.
- Add the Spices: Add the cumin, coriander, turmeric, and cinnamon and fry for a couple of minutes until fragrant. Add the cardamom pods and lightly toast for 30 seconds.
- Prepare the Sauce: Pour in the coconut milk and add the curry leaves. Simmer for 15 minutes.
- Cook the Fish: Add the tilapia to the pan and stir well. Turn the heat up to medium, and cook for another 10 minutes, or until the fish is completely cooked through. Season with salt and pepper to taste.
- Serve: Serve with a heap of cauliflower rice and fresh vegetables.
Notes
- Substitute tilapia with halibut, monkfish, mullet, or any other sustainably caught, meaty white fish.
- Adjust the spices to your preference for a milder or spicier curry.
- For added freshness, garnish with chopped fresh coriander or a squeeze of lime juice.
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This Curried Tilapia in Coconut Sauce recipe is fantastic! I made it last night for dinner, and the combination of spices with the creamy coconut milk was absolutely delicious. Plus, it's so easy to make! I served it with cauliflower rice as suggested, and it was a hit with the whole family. Thanks for sharing such a flavorful and Paleo-friendly recipe!