Ingredients:
Tilapia
coconut oil
1 can coconut milk
curry powder
sea salt
pepper
garlic powder
sweetener: maple syrup or honey
Salad:
Arugala
Strawberries
Walnuts
Lemon Juice
Directions:
For the sauce (and this will make a lot so you can store it in tupperware and save for other recipes!)
In a small sauce pan mix 1 can coconut milk, add curry powder (the curry powder I have is a mix of cinnamon, curry and a few other natural spices) and sea salt to your liking. You can also add in a small amount of garlic powder. Add in just enough of the sweetener to give it a little sweet taste, nothing crazy!
Heat up and lightly boil for 1-2 minutes. Then take off the burner and let cool. It should thicken up slightly.
Heat up and lightly boil for 1-2 minutes. Then take off the burner and let cool. It should thicken up slightly.
For the fish:
Make sure its thawed if you buy frozen.
Put 1 tbsp coconut oil (I used the solid) in a frying pan and heat up on medium heat. Place 1-3 pieces of tilapia in the pan and sprinkle generously on top pepper and garlic powder.
Cook a couple of min, until the bottom begins to turn white. Flip, and cover the other side generously with garlic powder and pepper. Make sure there is still coconut oil in the pan when you flip the fish over, if not then add in a little more! Cook until white all the way through.
Put fish on your plate and top with the curry mixture!
Put fish on your plate and top with the curry mixture!
Salad:
fill a cereal bowl with arugala, chop 6 strawberries in half and place on top.
Chop a small handful of walnuts into fine pieces. Add on top. And then add a couple squeezes of lemon juice to the top.
Enjoy!
for these kind of recipes does it matter whether or not we use light or regular coconut milk? i know for some of the ice cream recipes you stated that if regular coconut milk wasn't used you didn't achieve the same texture/flavor.
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