South Indian Tilapia Curry

The idea of curry generally summons up thoughts of heavy, rich dishes full of strong spices and melt in the mouth meat accompanied by a Singha beer and a naan. Recently I've been trying to shift a few pounds and failing miserably by myself. The problem with loving food is that I have very little self control when someone puts something tasty in front of me. So I decided to join Weight Watchers. Greg from Masterchef did it. It's fine. So far I'm a week in and have lost two pounds (yay!) and have been working my way through their recipe catalogue. My favourite so far is their recipe for South Indian Curry - healthy and delicious. 

South Indian Tilapia Curry

To serve 2

Ingredients

2 fillets of Tilapia Fish

1/2 Medium Onion

1 Garlic Clove

1 tsp grated Ginger Root

1 tsp Ground Coriander

1 tsp Hot Curry Powder

100ml Coconut Milk

200ml Chicken Stock

200g Diced Potatoes

75g Green Beans

1/2 Red Pepper

20ml Fresh Lime Juice

Freshly Ground Black Pepper - to taste

Method

Heat some oil in a large pan and slowly cook the onion until translucent.

Add the garlic, ginger, chilli and spices. Toast for 30 seconds - be careful not to burn them!

Stir in the coconut milk, add the stock and bring to the boil.

Add the potatoes, reduce the heat and simmer until the potatoes are just cooked (about 10 minutes).

Add the green beans and red pepper and cook for 3-4 minutes. 

Add the fish and cook for a further 3 minutes until just cooked through. 

Season with lime juice and black pepper and serve with a lime wedge, rice or bread.

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