Tilapia With Sweet Potato Curry

Sweetness and seafood can go together surprisingly well, but finding the right balance between the typical seafood smell and freshness can be quite difficult. Anyhow, I bring you this tilapia and sweet potato curry that will surely impress as a unique seafood dish.

• 1 lb tilapia filet
• 1 sweat potato
• 1 onion
• olive oil
• starch
• flour
• coconut milk

Seasoning

• salt
• 3-4 cloves of garlic
• some chili pepper
• parsley leaves
• coriander seeds
• black and white peppercorn
• cloves
• cardamon
• cumin
• star anise
• turmeric

• Cut the fish filet in to square inch pieces, be sure to remove any fish bones
• marinate with black pepper, coriander seeds and salt

• Finely chop parsley leaves, chili peppers and garlic, set aside
• peel and then cut sweat potato into 1 centimeter thick slices;
• cut onion in to large chunks.

• In two separate dishes, spill some starch and flour (left and right respectively)
• sprinkle the flour with salt and white peppercorn powder
• lightly cover each tilapia chunk with starch, and then cover thoroughly with flour.

Sautee the oil

• In a pan, pour some olive oil, heat to medium heat.
• Add in the parsley, garlic, coriander, cloves and chili mix. Sautee nicely.
• Once the spices are browned, remove them from the pan and keep the oil in.

Poêlée

• In the scented oil, gently place in tilapia chunks. Make sure that there is enough oil inside so that it doesn't stick to the pan.
• Control the heat so that the fish get a gold crust when its cooked, flip sides carefully.
• If chunks are sticking to pan, it is because there is not enough oil in the pan, or that the oil is not hot enough.
• If chunks fall apart into flakes, then redo the flouring step on remaining pieces.

In another pan (after cooking the fish):

• Lightly sautee the onions with olive oil, if there are usable (not too dark) oil leftover from frying the fish, use that instead.
• Add sweat potato to the pan, fill with water to cover the potatoes fully;
• Cover and boil for 7-10 minutes, until the potatoes can be easily split using a shovel.
• Pour in half cup of coconut milk, season with turmeric, cardamon, star anise seeds, cumin, coriander seeds, and pepper.
• Add salt according to taste
• Cook for another 3-5 minutes to allow the flavors to mix well.

• In a plate, set a ring of cooked fish filet;
• Spoon in curry sauce into the center;
• Serve and enjoy!