Tilapia Coconut Curry
Dive into the rich, aromatic flavors of Tilapia Coconut Curry, a simple yet exotic dish that’s perfect for any weeknight dinner. This vibrant recipe combines tender, flaky tilapia filets simmered in a luscious coconut milk sauce infused with bold spices like curry powder, turmeric, cumin, and paprika. The addition of fresh ginger, garlic, and juicy tomatoes enhances the depth of flavor, while thinly sliced red bell peppers offer a touch of sweetness and texture. Finished with a zesty squeeze of lime juice and a sprinkle of fresh cilantro, this gluten-free, dairy-free curry is both comforting and healthy. Serve it over fluffy steamed rice or warm naan bread for a satisfying, restaurant-quality meal made right in your kitchen. Perfect for lovers of easy seafood recipes and fragrant curries!
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Recipe Information
Ingredients
- 4 pieces tilapia filets
- 1 can (13.5 oz) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 medium red bell pepper, thinly sliced
- 2 medium tomatoes, diced
- 2 tablespoons vegetable oil or coconut oil
- 2 tablespoons lime juice
- 1 teaspoon (adjust to taste) salt
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon (for extra heat) optional: red chili flakes
Instructions
Pat the tilapia filets dry with a paper towel and season them with a pinch of salt. Set aside.
In a large skillet or saucepan, heat the vegetable oil or coconut oil over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the curry powder, ground turmeric, ground cumin, and paprika. Stir well to coat the onion mixture in the spices and cook for 30 seconds.
Add the red bell pepper slices and diced tomatoes to the skillet. Cook for 3-4 minutes, allowing the vegetables to soften.
Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
Season the curry with salt, lime juice, and optional red chili flakes for extra heat. Taste and adjust seasoning as needed.
Gently place the tilapia filets into the curry. Spoon some of the sauce over the filets.
Reduce the heat to low, cover the skillet, and let the tilapia cook for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
Carefully remove the tilapia filets from the pan and serve over steamed rice or alongside naan bread.
Garnish the dish with fresh chopped cilantro before serving. Enjoy!
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 11.7 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
