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Curried Talapia with Coconut Curry Cream Sauce and Mango Salsa Recipe

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This recipe for Curried Talapia with Coconut Curry Cream Sauce and Mango Salsa is from A Spoonful of Love , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 mango - peeled and diced
1/4 cup chopped red onion
1 serrano chile, minced
1/2 cup cilantro leaves, chopped
2 tablespoons lime juice
1/2 teaspoon salt
2 tablespoons olive oil, divided
1 tablespoon curry powder
1 tablespoon garlic pepper seasoning
4 fresh tilapia fillets
1 small onion diced
1 can of coconut milk
2 cloves of garlic; crushed
Directions:
Directions:
For the mango salsa, combine the mango, red onion, serrano chile, cilantro, lime juice and salt in a glass bowl. Set aside.

For the tilapia rub, mix together 1 tablespoon of olive oil, curry powder and garlic pepper in a small bowl. Rub this mixture onto both sides of the fish fillets.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the fish for about 3 minutes on each side or until it flakes easily with a fork.

For the coconut curried cream sauce: In iron pot, heat olive oil; add curry powder stirring often. Allow curry powder to practically burn. Add a little water whenever paste becomes too sticky.Add most garlic and onions until well coated.Add coconut milk. Stir. After 1 minute, add fish and remaining garlic and onions. Lower heat and cover for about 15 - 20 minutes.

Serve with the mango salsa.
Number Of Servings:
Number Of Servings:
4

 

 

 

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