Indian-Style Fenugreek Tilapia Curry

🥘 Ingredients

• basmati rice
  1 c
• bell pepper
  2 unit
• black pepper
• butter
  4 tbsp
• cilantro
  ½ oz
• coconut milk
  2 unit
• onion
  2 unit
• potatoes
  24 oz
• salt
• sugar
  2 tsp
• tilapia
  22 oz
• veggie stock concentrate
  2 unit

🍳 Cookware

• small pot

1. 

   1

   In a small pot , combine basmati rice , ¾ cup water, and a pinch of salt . Bring to a boil, then reduce heat to low. Cook until rice is tender, ⏱️ 15 minutes . Keep covered off the heat until ready to serve.

   basmati rice: 1 c, salt
2. 

   2

   While rice cooks, wash and dry produce. Halve, peel, and thinly slice onion . Halve, core, and thinly slice bell pepper into strips. Dice potatoes into ½-inch pieces. Roughly chop cilantro .

   onion: 2 unit, bell pepper: 2 unit, potatoes: 24 oz, cilantro: ½ oz
3. 

   3

   Stir in coconut milk , veggie stock concentrate , ½ cup water, and 1 tsp sugar . Add tilapia , nestling it into the sauce, and cover the pan with a lid. Bring to a boil, then reduce heat to low. Simmer, undisturbed, until the vegetables are tender and the fish is cooked through, ⏱️ 8 minutes . If the curry seems too thick, stir in a splash of water. Remove from heat and stir in 1 TBSP butter . Season generously with salt and black pepper .

   coconut milk: 2 unit, veggie stock concentrate: 2 unit, sugar: 2 tsp, tilapia: 22 oz, butter: 4 tbsp, black pepper
4. 

   4

   Fluff the rice with a fork; stir in 1 TBSP butter. Divide the rice and fish curry, breaking up the fish, between shallow bowls in separate sections. Garnish with cilantro and serve.