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.