This Indian-style curry is a staple in my kitchen, so much so that it was served for Thanksgiving dinner last year. Feeds 4-6 when served with rice, naan (flatbread), and raita (yogurt cucumber sauce).
Ingredients
¼ cup Madras curry powder (available in health food and Asian grocery stores)
1 teaspoon olive oil plus 2 tablespoons
1/3 cup slivered blanched almonds (optional)
1 yellow onion, thinly sliced
3 cloves garlic, thinly sliced
Salt and freshly ground pepper
1 ½ lb. boneless tilapia fillets (or Ono or other mild, flaky white fish)
2/3 cup canned crushed tomatoes
2 tablespoons soy sauce
1 tablespoon honey
½ lb. potatoes, peeled and cut into ½-inch cubes
1 ¼ cups light coconut milk
Directions
In a small bowl, whisk together the curry powder and ¼ cup water (or more as needed) to form a paste; set the paste aside.
(Optional) In a large frying pan over medium heat, heat 1 teaspoon of the oil. Add the almonds and sauté, shaking the pan constantly when they begin to sizzle, until golden brown, about 5 minutes. Using a slotted spoon, transfer the almonds to a bowl. Set aside to use as garnish when serving.
Return the pan to medium heat and add 2 tablespoons of oil. When it is hot, add the onion lightly sauté until soft, about 4 minutes. Add the garlic and ¼ teaspoon salt and cook, stirring constantly, for 1 minute longer.
Season the tilapia generously with salt and pepper. Add the tilapia fillets to the pan with onion and garlic. Lightly brown the tilapia on both sides, about 4 minutes. Chunk the tilapia into smaller pieces, about one inch cubes, with a spatula.
Reduce the heat to low, add the curry paste mixture, and cook, stirring to glaze the tilapia, for 1 minute. Add the tomatoes, soy sauce, honey, and a pinch of pepper. Stir and cook for 1 minute.
Add the potatoes and coconut milk and cook, still covered, stirring occasionally until the potatoes are tender, 30 minutes or longer.
Serve with brown, basmati, or jasmine rice on warmed individual plates and garnish with the almonds. For a little extra color and flair, add a handful of frozen green peas to the rice before it boils.
Leftovers freeze well, however, you may wish to add a little more [coconut] milk if the consistency is too thick.
