Coconut Curry Tilapia Spinach And Coucous Recipes

Steps:

• Heat a large straight-sided skillet over medium-high; swirl in oil. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in curry paste and cook 30 seconds. Stir in coconut milk, 1 cup water, and another 1/2 teaspoon salt. Squeeze tomatoes' juices into curry mixture, then drop in tomatoes and boil 3 minutes. Stir in couscous and peas. Scatter shrimp on top, in a single layer; return to a boil. Cover, reduce heat to medium, and simmer until shrimp are opaque and just cooked through, 5 to 7 minutes. Serve, with basil scattered on top and drizzled with oil.

Steps:

• Season tilapia fillets with salt, chile powder, and black pepper. Set aside.
• In iron pot, heat olive oil; add curry powder stirring often. Allow curry powder to practically burn. Add a little water whenever paste becomes too sticky.
• Add most garlic and onions until well coated.
• Add coconut milk. Stir. After 1 minute, add fish and remaining garlic and onions.
• Lower heat and cover for about 15 - 20 minutes.
• Serve over jasmine or coconut rice.

Steps:

• In a large saute pan, heat the oil over moderate heat.
• Add the shallots and cook, stirring occasionally, until beginning to brown, 3-5 minutes.
• Add the curry paste and cook, stirring until fragrant, about 30 seconds.
• Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
• Season the tilapia with 1/4 teaspoon salt.
• Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.
• Cover and cook until the fish flakes easily with a fork, about 7 minutes.
• Arrange a pile of steamed spinach in the bottom of 4 soup plates.
• Top with the fish fillets.
• Stir the cilantro, scallions and lime juice into the sauce and season, to taste, with salt and pepper.
• Ladle the sauce over the fish and serve with rice.

Steps:

• Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
• Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
• Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
• Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

Steps:

• Preheat broiler.
• Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
• Add ginger and garlic; cook 1 minute.
• Add peppers and onions; cook 1 minute.
• Stir in curry powder, curry paste, and cumin; cook 1 minute.
• Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
• Remove from heat and stir in cilantro.
• Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).
• Broil 7 minutes or until fish flakes easily when tested with a fork.
• Serve fish with sauce, rice, and lime wedges.

Steps:

• Wash the rice a couple of times in cold running water, then leave to soak while you make the curry. Heat 1½ tbsp oil in a deep frying pan, and fry the onion for 10 mins until soft, but not turning golden.
• Add the garlic and fry for 1 min, then tip in the turmeric, cumin, garam masala and chilli powder, and toast for 30 seconds, stirring. Add the coconut milk and chickpeas. Simmer for 15 mins until the sauce has reduced slightly.
• Meanwhile, heat the remaining ½ tbsp oil in a small pan with the cloves, cinnamon and a pinch of turmeric. Stir until the mixture smells fragrant. Drain the rice and add to the spices, stirring well to coat in the oil. Pour in 600ml boiling water, bring to the boil, then reduce the heat to low. Add a tight-fitting lid and simmer gently for 10 mins, without removing the lid.
• About 5 mins before the end of the curry's cooking time, stir in the spinach and break it up with a wooden spoon as it defrosts. Season well. Add the tamarind or lime juice to balance the sweetness of the curry. Serve in bowls with the fragrant, steaming rice, removing the large spices as you serve. Top with a pinch of the desiccated coconut, if using.

Steps:

• Heat the butter in a nonstick skillet over medium-high heat. Season the fish then fry until golden brown on both sides about 8-10 minutes. 210 Calories; 14g Fat; 20g Protein; trace Carbohydrate; 0g Dietary Fiber; trace Net Carbs

Steps:

• In a small saucepan begin to cook the brown rice.
• Dice onions and chop broccoli, in a large pan or wok toss with 1 tsp of salt and a few sprays of PAM, and sautee about 5 minutes, remove from heat.
• Spray another pan with PAM, sprinkle tilapia with 1 tsp salt and 1 tsp curry powder, place in the pan and then pour the coconut milk over the tilapia. Add the rest of the curry powder and pineapple and stir gently. Cook on medium-high heat for 3 minutes, turn the tilapia over gently and cook an additional 3 minutes - or until the fish is fully cooked. Stir in the broccoli and onions and serve over rice .

Steps:

• Prepare couscous and set aside. Heat up a pan on medium high, add tilapia and coconut milk. Add curry powder, ginger powder, and 21 Day Fix All Seasoning. Once tilapia is opaque add spinach. When spinach is wilted pour everything over couscous and mix. (Can try with other proteins and veggies)