Curry picante de tilápia

Ingredientes

• 2 tilapias, fresh
• 1/2 red onion, finely chopped
• 2 tsp turmeric, heaped
• 2 tsp red chilli powder, heaped
• coconut, freshly grated, pr 1/4 can of cocnut milk, or 1 pouch of coconut condensed milk
• 1 pinch of asafoetida
• 2 tbsp of oil, large
• salt, to taste
• 2 garlic cloves, skin-on
• 2 green chillies
• 1 handful of coriander
• garlic cloves, 2-3 depending on size

Modo de preparo

1. 1

   Remove the heads of the fish at the fish counter and make the fillets at home. Wash thoroughly and marinate with 1 heaped tsp red chilli powder, 1 heaped tsp turmeric, salt to taste, green marinade and set aside for at least 40 minutes

2. 2

   Toast the finely chopped red onion in a pan and then give it a spin in the food processor with the freshly grated coconut, add very little water to allow it spin easily. Grind to make a smooth fine paste

3. 3

   In a large saucepan, heat the oil and add a pinch of asafoetida

4. 4

   Now add 2 cloves of garlic with skin on to the oil and as the garlic turns a toasty brown, then add the turmeric powder, red chilli powder and then add the coconut and onion paste and continuously stir it for 2 – 3 minutes, then add enough water to make it the consistency of a gravy and cover with a lid and let it cook for at least 7 – 8 minutes on a low flame

5. 5

   Then add the marinated fish and cook it in this gravy. It takes about 5 – 7 minutes as the fish cooks quickly

6. 6

   Serve the fish with steaming boiled white rice