Pan Fried Tilapia with Massaman Sauce and Potatoes
Fish fillets and fried potatoes in a fragrant, warming massaman curry sauce.
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Ingredients
- 4 tablespoons olive oil
- ½ onion
- 1 inch ginger
- 4 cloves garlic
- 1 green chilli
- 1 teaspoon ground cinnamon
- ½ teaspoon ground coriander
- 1 tablespoon tomato paste
- 300 ml coconut milk
- 200 grams baby potatoes
- 4 tilapia fillets
Instructions
- Start by preparing your potatoes. Cut them into 0.5cm slices (no need to peel), discarding the ends. Heat 2 tablespoons of the olive oil in a frying pan over a medium and add the potatoes. Cook for 20 minutes until golden, turning regularly.
- Now, make the curry. Peel and finely dice the onion, garlic and ginger. Finely chop the chilli. Add 1 tablespoon of olive oil to a saucepan and add the onion, garlic, ginger and chilli. Cook over a medium heat for 2 minutes until fragrant.
- Add the cinnamon and coriander then the tomato paste. Stir, then add the coconut milk. Simmer gently for 15 minutes, then take off the heat and blend.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the fish, skin side down, and cook for 4 minutes until the skin is crisp. Flip and cook flesh side down for another minute. Depending on the thickness of your fish, you might need to cook for a little longer until it is opaque.
- When the potatoes are cooked, drain them on some kitchen roll. To plate up, ladle the curry sauce into two bowls. Top with the potatoes and fish.
