I love curry, but hate how I never have any of the ingredients in the house. Sure, I could maybe keep them around, but how often do I make curry, really? This simple but delicious fish curry is made with tilapia, and I only had to pick up the coconut milk, the rest of these I keep around the house. I could even keep coconut milk in stock, especially since curries are such an easy way to bring color and delicious flavor to these dreary winter months. I have done this with chicken too, and you could substitute that, but the fish is healthy and I rarely post fish dishes, so:
4 pieces of tilapia cut into chunks about an inch big
one small yellow onion, sliced
a handful of spinach
1 tomato cut into chunks
sriracha hot sauce to taste (optional)
one can of coconut milk
1. Heat a wok or large pan over medium-high heat with about a tablespoon and a half of olive oil and swoosh it around when it is hot.
2. Saute the onion slices in the wok, and when they start to soften, add the chunks of tilapia. Do not stir too often or the tilapia will fall apart too soon and not get that nice pan fried flavor and texture.
3. When the fish is cooked 3/4 of the way through (mostly opaque) add the rest of the ingredients. Let it burble away until the ingredients are well combined, the spinach is cooked, and it changes from looking like a bunch of ingredients to one whole stew. Keep watching it, you’ll know when it’s done.
4. Serve over rice, or eat plain!
You can do this recipe with tons of variations, substitute the fish for another protein, sub the spinach and tomatoes for other veges, add potato, add more curry ingredients that you have around your house, anything. It’s also really good with Trader Joe’s peanut vinaigrette, which is milder than sriracha and adds a peanut flavor.