Smart Creamy Tilapia Curry
with Zucchini, Buttered Couscous and Cilantro- Tilapia
- Mustard
- Wheat
- Milk
- Sesame
- Soy
- Sulphites
- Mustard
- Tree nuts
- Wheat
- Triticale
- Milk
- Peanuts
- May contain traces of allergens
- Fish
- Gluten
- Crustaceans
- Egg
Ingredients: Tilapia fillets • Zucchini • Roma tomato • Moroccan couscous (wheat) (durum wheat semolina) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro • Garlic powder.
Ingredients
300 g
Tilapia
(Contains: Tilapia)
2 g
Garlic Powder
(May be present: Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)
9 g
Indian Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
2 unit(s)
Tomato
½ cup
Couscous
(Contains: Wheat May be present: Gluten)
1 unit(s)
Zucchini
7 g
Cilantro
1 unit(s)
Cream Cheese
(Contains: Milk)
Not included in your delivery
½ tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 2/3 cup (1 1/3 cups) water, half the garlic powder, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Roughly chop cilantro.
- Cut tomatoes into 1/2-inch pieces.
- Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible.
- Cut tilapia into bite-size pieces [remove skin, if you like].
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tilapia.
- Cook for 3-4 min, until tilapia is cooked through.**
- Remove from heat. Transfer to a plate.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add tomatoes. Cook for 2-3 min, stirring often, until tomatoes start to break down.
- Add zucchini. Season with salt and pepper. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Add Indian Spice Blend, curry paste and remaining garlic powder. Cook for 30 sec, stirring often, until fragrant.
- Add cream cheese and 2/3 cup (1 cup) water. Bring to a simmer, stirring often, until combined.
- Once simmering, add tilapia. Cook for 1-2 min, stirring often, until warmed through and sauce thickens slightly.
- Season with salt and pepper. (TIP: If sauce tastes too acidic, add 1/4 tsp [1/2 tsp] sugar.)
- To the pot with couscous, add half the cilantro. Season with salt and pepper, then fluff with a fork.
- Divide couscous between bowls. Spoon creamy tilapia curry over top.
- Sprinkle with remaining cilantro.
If you've opted to get tilapia, pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Cut tilapia into bite-size pieces [remove skin, if you like].
Cook tilapia in the same way the recipe instructs you to cook shrimp, increase frying time to 4-6 min.
