Rinse the fish and pat dry. Score both sides of the fish with a deep "tic-tac-toe" cut.
Season with salt and pepper and coat with flour.
Saute in oil until crisp, remove from pan and set aside.
In a fresh pan, saute the onions until tender, add curry powder.
Saute but don't brown, add the other items and bring to a boil.
Add the sauteed Tilapia to the curry and simmer turning the fish now and then.
Adjust seasonings and thickness of sauce as desired.
Rice, Bulgur or quinoa. Garnishes for curry are numerous-some personal favorites include chopped peanuts, chutney, shredded coconut and diced banana mixed with apricot jam. Another is a type of chili pepper to spice it up.