Indian-Style Fenugreek Tilapia Curry

🥘 Ingredients

• basmati rice
  ½ cup, ½ cup
• bell pepper
  2 unit
• black pepper
  2 pinch
• butter
  2 tbsp
• cilantro
  2 bunch
• coconut milk
  2 can
• cooking oil
  4 tbsp
• curry powder
  2 tbsp
• fenugreek
  2 tsp
• garam masala
  2 tbsp
• onion
  2 unit
• potatoes
  4 unit
• salt
  1 pinch
• sugar
  2 tsp
• tilapia
  24 oz
• tomato paste
  2 tbsp
• veggie stock concentrate
  2 unit
• water
  ½ cup, ¾ cup, ½ cup

🍳 Cookware

• small pot
• large pan

1. 

   1

   basmati rice cooking oil onion garam masala curry powder fenugreek potatoes bell pepper tomato paste coconut milk veggie stock concentrate water sugar tilapia cilantro butter salt black pepper

   basmati rice: ½ cup, cooking oil: 2 tbsp, onion: 1 unit, garam masala: 1 tbsp, curry powder: 1 tbsp, fenugreek: 1 tsp, potatoes: 2 unit, bell pepper: 1 unit, tomato paste: 1 tbsp, coconut milk: 1 can, veggie stock concentrate: 1 unit, water: ½ cup, sugar: 1 tsp, tilapia: 12 oz, cilantro: 1 bunch, butter: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

   In a small pot , combine basmati rice , water , and a pinch of salt . Bring to a boil, then reduce heat to low. Cover and cook until rice is tender ⏱️ 15 minutes .

   basmati rice: ½ cup, water: ¾ cup, salt
3. 

   3

   While rice cooks, wash and dry all produce.
4. 

   4

   In a large pan , heat cooking oil over medium-high heat. Add onion and cook until softened ⏱️ 3 minutes . Stir in garam masala , curry powder , and fenugreek . Cook until fragrant ⏱️ 1 minute .

   cooking oil: 2 tbsp, onion: 1 unit, garam masala: 1 tbsp, curry powder: 1 tbsp, fenugreek: 1 tsp
5. 

   5

   Add potatoes and bell pepper to the pan. Sauté until slightly tender ⏱️ 5 minutes . Stir in tomato paste and cook until slightly caramelized ⏱️ 2 minutes .

   potatoes: 2 unit, bell pepper: 1 unit, tomato paste: 1 tbsp
6. 

   6

   Stir in coconut milk , veggie stock concentrate , water , and sugar . Bring to a simmer and cook until potatoes are fork-tender ⏱️ 10 minutes .

   coconut milk: 1 can, veggie stock concentrate: 1 unit, water: ½ cup, sugar: 1 tsp
7. 7

   Gently add tilapia to the curry. Simmer until fish is opaque and flakes easily ⏱️ 5 minutes . Meanwhile, fluff cooked rice with a fork; stir in butter . Divide rice between plates, spoon curry over top, and garnish with cilantro . Serve with black pepper to taste.

   tilapia: 12 oz, butter: 1 tbsp, cilantro: 1 bunch, black pepper: 1 pinch