Ingredients

3 large tilapia fillets

4 large tomatoes chopped

4 tablespoons Maggi Coconut Powder

1 teaspoon Cayenne Pepper

1/2 teaspoon Tumeric Powder

1 inch cinnamon stick

6 cardamom pods

3 dried red chilies

5 cloves

4 tablespoons olive oil

1 teaspoon cumin seeds

1 tablespoon garlic paste

1 tablespoon ginger paste

Ground black pepper

Salt

2 tablespoons butter

2 tablespoons flour

2 cups warm water

Will need additional cayenne pepper, tumeric powder and olive oil to season and fry the fillets.

Preparation

For the sauce,

  • Heat the olive oil in a medium sized pot
  • Add cumin seeds when oil is hot
  • When the cumin seeds start sputtering, add cinnamon stick, cardamom pods, cloves and red chilies
  • Stir for a minute or two until large spices begin to turn darker
  • Remove pot from the stove (to avoid oil from splashing) and add ginger and garlic paste, chopped tomatoes, tumeric and cayenne pepper
  • Put the pot back on the stove and stir the contents.
  • Cook on medium heat until tomatoes completely soften. Approximately 15 minutes.

For the fish,

  • Lay the fillets out on a flat surface

  • Rub the following onto both sides of the fish - tumeric, cayenne pepper, salt and black pepper

  • Heat olive oil in a skillet and cook fish on both sides for a few minutes (do not need to fully cook fish)

  • Cut cooked fished into smaller pieces

  • Mix 2 cups of warm water with 4 tablespoons of Maggi coconut powder. Add coconut water mixture to the tomato curry.

  • Melt 2 tablespoons of butter in a skillet and add 2 tablespoons of flour. Mix together until a paste forms. Take the skillet off the stove. Spoon in about a cup of the coconut water/tomato mixture into the skillet and stir. Add this into the pot and stir.

  • Simmer on low heat for 30 minutes.

  • Add the fish pieces in. Simmer again on low flame until the sauce thickens to desired consistency. Add salt to taste.