Serves: 1 Time: 20 minutes Difficulty: Moderate
- 1 portion tilapia
- 8 cherry tomatoes
- 1/4 c. peas, thawed
- 1/4 c. stock
- 1 tsp. curry powder
- 1/2 tsp. coriander
- 1/2 tsp. cumin
- 1/2 tsp turmeric
- 1/2 tsp. garlic powder
- salt, pepper, oil
In one pot, heat the peas, stock coriander, cumin, garlic, and turmeric. Simmer for 10 minutes.
While the peas cook, heat a light layer of oil in another pot and add the tomatoes with the curry powder. Season with salt and pepper and let them heat and start to split and pop. Mash them slightly and keep warm.
Puree the pea mixture and season with salt and pepper.
In a pan, heat a light layer of oil. Season the fish with salt and pepper and cook for 3 minutes on each side.
Plate the pea puree, top with the fish, and add the tomatoes to the plate.