Ingredients

• 1/2 yellow onion, diced
• 1 tsp. curry powder
• 1/2 tsp. garlic powder (or 1 clove fresh garlic if on hand)
• 1 bay leaf
• 1 can coconut milk
• 1/2 tsp salt, or to taste
• 1/4 tsp cayenne pepper, or to taste
• 2 thawed tilapia or other whitefish fillets

Directions

Thaw 2 fillets in your fridge the night before, (or use the recommended quick thaw method on the package). Saute the diced onion and bay leaf in a 2 quart pot in 1-2 tablespoons of canola oil over medium heat. When the onion starts to get transparent, add the curry powder. Turn with a spatula for a minute. Add the garlic powder and cayenne pepper, and stir again. Pour in the can of coconut milk and bring to a boil. Add salt to taste. Add the thawed fish fillets, and bring the flame down to medium-low, and cook for 10+ minutes with the cover on, checking the fish after 10 minutes for "done-ness". Remove the bay leaf and discard. Serve the curry over hot brown instant Minute Rice.

Prep Time: 5 minutes, Cook Time: 10-12 minutes

Tips:

• Buy a package of Frozen tilapia that has the individual filets wrapped separately inside the larger bag.
• I get my spices in the Spanish section of the supermarket. The "Badia" brand of spices is just as good as the McCormick and other brand names, but is about 1/2 to 1/3 the price.
• Dice the whole onion and put the remaining half in a ziplock bag, squeeze out the air, roll, seal, and put in your freezer. The onion won't go to waste and it will be all ready to go for the next time you make this recipe.

By Denise from FL