Quick Microwaved Fish Curry
Quick Microwaved Fish Curry
Ingredients
- 1 can (398 ml/14 oz) coconut milk
- 1 tablespoon (15 ml) honey
- 2 teaspoons (10 ml) harissa, to taste
- 2 teaspoons (10 ml) tomato paste
- 2 teaspoons (10 ml) finely chopped fresh ginger
- 2 tablespoons (30 ml) curry powder
- 1 tablespoon (15 ml) potato starch
- 1 cup (250 ml) small broccoli florets
- 1 cup (250 ml) cubed zucchini
- 1 small onion, cut into thin wedges
- 1/2 red bell pepper, cut into strips
- 4 tilapia fillets
- Salt and pepper
Instructions
- In a 20-cm (8-inch) square Pyrex dish, combine all ingredients except the fish. Season with salt and pepper. Cover with plastic wrap and pierce the wrap in a few places to let the steam escape. Microwave on high power until the broccoli is barely tender, 5 to 6 minutes.
- Remove the plastic wrap. Stir. Add the tilapia, covering the fillets with the vegetables and sauce. Cover the dish with a new piece of plastic wrap and pierce the wrap in a few places. Microwave until the fish is cooked through, 5 or 6 minutes. Adjust the seasoning.
- Serve with jasmine rice.
Quick Microwaved Fish Curry