Tilapia Curry Recipe

Pat fish fillets dry with paper towels. Cut each into quarters.

Mix flour and pepper in a shallow bowl. Coat fish, a few pieces at a time, with the flour mixture. Shake off any excess and set aside.

Heat oil in a large skillet over mediumhighheat. Fry fish in a single layer for 1 to 2 minutes per side or until crisp and brown. Work in batches, if needed. (The fish doesn’t need to be cooked through at this point.) Once crisp, remove from pan; set aside. (If using whole fish, bread and fry head, if desired.)

Reduce heat to medium and wipe off any excess oil in the pan. Pour in half of the coconut milk and curry powder or paste; cook, stirring, for about2 minutes. Add remaining coconut milk, ¼ cup water, sugar, and fish sauce. Cook, stirring, for 1 more minute.

Return fish to the pan.Spoon currysauce over fish. Add bell peppers and onions, reduce heat to low, and simmer until fish is cooked through, about 10 to 12 minutes. Garnish with cilantro before serving.