| Servings |
People
|
Ingredients
- 12 oz Coleson's Catch Tilapia Fillets thawed
- 2 c green head cabbage shredded
- ½ c Carrot grated
- ½ c Onion diced
- 1 Tbsp Curry Powder
- 2 Tbsp garlic minced
- 2 Tbsp Peeled grated ginger
- ½ tsp crushed red chilies or fresh hot pepper of choice
- ½ c Chicken Broth
- Oil
- Salt and Pepper
Ingredients
|
|
Instructions
- In a saute pan, saute the onion in a generous amount of oil until clear.
- Add the garlic and curry powder and stir until it looks like it might brown then add the chicken stock, chilies and tilapia.
- Cover and simmer until the fish is cooked. Remove from the pan and keep warm.
- Add the cabbage and carrots. Cover and simmer until limp and then remove the cover and reduce until the liquid is almost gone.
- Adjust seasonings and pour over the tipalia.
- Serve with rice, quinoa, or couscous.
