Saturday, October 16, 2010

Tilapia Curry

You can use any firm, white fish for this recipe. I happened to have tilapia on hand.

1 tbs butter
1/2 small brown onion, minced
3 cloves garlic, minced
1/2 of ginger, sliced thinly
2 cups chicken broth
1 can light coconut milk
3 tbs tomato sauce
lemongrass, two stalks, sliced diagonally
cilantro, several sprigs, chopped
1/2 tsp brown sugar
1 tbs madras curry powder
1 tbs fresh lime juice
1 1/2 tsp salt
black pepper to taste

In saute pan, melt butter over medium heat. Add onions and cook until browned. Add garlic and ginger, stirring occasionally. Add remaining ingredients -except for the fish- and bring to boil. Lower heat and simmer for 15 minutes. Add fish and allow to cook on low heat for another 10 minutes.

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