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Tilapia Curry
Served with garlic potatoes & collards
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Serves 4
Prep time: 15 minutes Total time: 45 minutes |
- 2 shallots
- 1 bunch collard greens
- 4 large russet potatoes
- 1 bunch chives
- 1/4 cup currants
- 1 pint heavy, non ultra-pasteurized cream
- 4 good-sized Tilapia fillets
- Dry white wine (Pinot Gris or Sauvignon Blanc)
Shopping List
- Curry powder
- Extra-virgin olive oil
- 4 garlic cloves
- Red pepper flakes
- Sea salt
- Unsalted butter
Pantry Items
- Chef’s knife
- Large saucepan
- Measuring cups and spoons
- Mixing bowls
- Nonstick fry pan
- Paring knife
- Small saucepan
- Spatula
- Tongs
- Vegetable Peeler
- Wooden spoons
Tools
- Wine: Pinot Gris or Sauvignon Blanc (whatever you used to cook the fish…)
- Dessert: Yogurt topped with honey and walnuts
Suggestions
- When you walk in the door
- Refrigerate the fish fillets
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Put a small pan or a kettle of water on to boil
- Open the wine and refrigerate it
- Prep
- Peel and dice the shallots.
- Rinse the collard greens. Coarsely chop them.
- Peel the potatoes and cut each into 8 equal pieces.
- Peel and thinly slice the garlic.
- Rinse and pat dry the chives.
- Put the currants in a heat-proof bowl.
- Start Cooking
- Put the potatoes in a large saucepan and just cover with water. Add 2 tsps. salt, stir and bring to a boil over high heat.
- Reduce the heat to medium and cook the potatoes, partially covered, for 12 minutes.
- While the potatoes are cooking, pour boiling water over the currants and let them plump for 15 minutes.
- Set the table now.
- Put 6 tbsps. oil in the small saucepan over medium-low heat. Add the garlic and cook, stirring once in awhile until it turns pale gold, about 10 minutes. Don’t let it get too brown.
- Check the potatoes – they should be firm in the center but getting soft. Add the collards, cover the pot and cook for 15 minutes, checking once in awhile and stirring.
- Check the garlic.
- Now you’ve got a minute – pour yourself a glass of wine and check your email.
- Melt 1 tbsp. butter in the nonstick fry pan over medium heat.
- Add the shallots and cook, stirring, for about 2 minutes.
- Add the fish fillets to the pan in one layer.
- Pour 1/4 cup wine around them, season with salt and pepper and cover the fry pan. Cook for about 7 minutes until the fillets are opaque.
- If the garlic is golden – it probably is – remove it from the heat and stir in 1/4 tsp. red pepper flakes.
- Drain the currants and pat them dry.
- When the fish is cooked, transfer it to a platter.
- Add 1 cup cream and the currants to the pan. Stir, and reduce the heat to low. Simmer the cream for about 3 minutes.
- Stir in ½ to 1 tsp. curry powder, and taste the cream. Adjust the seasoning.
- Check the potatoes and collards, they must be done by now.
- Remove them from the heat and put in a bowl. Pour the garlic and hot pepper oil over them, toss, season with salt and pepper, and take to the table.
- Mince the chives.
- Put a fillet on each of four plates. Cover each fillet with sauce and sprinkle with chives.
- Dinner is ready. Take the plates and wine to the table!
