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This dish is incredibly easy to make, beyond fantastically flavorful, and every ingredient is good for you – from the heart healthy fish to the antioxidant, immune-boosting, cholesterol-lowering seasonings (and it is gluten free!).
I prepared this dish in a tagine, which is a North African earthenware cooking pot that has a funnel shaped lid that traps steam, cooking foods efficiently with minimal added liquid, while preserving nutrient value. My son and daughter-in-law gave mine to me last year as a winter holiday gift — it’s a fabulous and fun way to cook and from my experience, fool-proof. I’ve found many recipes on line, but last night decided to make up one of my own.
The whole deal takes about 25 minutes to prep and cook, and it comes out looking as good as something from the Cooking Channel. If you don’t have a tagine, it’s worth the investment. But you can also bake this in a covered casserole dish or cook it on your stovetop in a skillet with a lid on top.
This curry turned out AMAZING and as you can see, it is vibrant and visually appetizing. Better than any fish dish I’ve ever had, if I say so myself!
Ingredients:
- 4 pieces of fresh tilapiaImage may be NSFW.
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- 1/2 can of coconut milk
- 1/2 red bell pepper, cut into medium sized chunks
- 1/3 pint of cherry tomatoes, halved
- 1 yellow onion, chopped
- 1/2 cup fresh basil leaves, chopped
- 1/2 of a fresh chili pepper, minced
- 3 cloves of garlic, chopped
- 3- 1/8th inch slices of fresh ginger
- 1 tsp curry powder
- 1 thin stalk of fresh lemon grass
- 1 tbs olive oil
- Salt to taste (about 1/8th tsp)
Directions:
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Saute your onions for about 1 minute, then add the red pepper, garlic ginger slices, and chili pepper. Stir for 1-2 minutes. Layer the fish over this and then on top of the place the basil and tomatoes. In a measuring cup, dissolve the curry powder and salt into the coconut milk and pour this over everything. Lay the lemon grass on top of it all and cover the pot. Simmer for 20 minutes. Serve hot. I accompanied the fish with steamed dellacotta squash cut into pretty rings and sauteed spinach with garlic. It was an amazingly yum meal!
Serves 2-4 depending on portion size.
Do you have a favorite tagine recipe? Fish dish? Please feel free to post it below in the comments! And make sure to include your name, ’cause if I try it and it’s fantastic, I might just want to post your recipe — with credit, of course!
Happy cooking!
The post Aviva’s Kitchen: Tilapia Basil Coconut Curry Tagine appeared first on Aviva Romm.
