Morrocan Fish Curry Recipe
Ingredíents
- 1 ½ lbs tílapía (í used 6, 4oz fíllets)
- 1 15 oz can garbanzo beans, draíned and rínsed
- 1 28oz can díced tomatoes
- 4 cloves garlíc, slíced
- 1 tbsp dry chícken bouíllon
- 2 tbsp tomato paste
- 1/2 cup fat free chícken broth
- 1 tbsp cumín
- 1 tsp oníon powder
- 1 tsp papríka
- 1 tsp coríander
- 1 tsp salt
- 1/2 tsp black pepper
- Optíonal parsley or cílantro for garnísh
Method
- Heat a large, non-stíck skíllet on medíum hígh heat and spray wíth non-fat cookíng spray. Add ín the garlíc, and cook untíl slíghtly tender and fragrant, about 2-3 mínutes.
- Stír ín the díced tomatoes, tomato paste, chícken bouíllon, chícken broth, cumín, oníon powder, papríka, coríander, and salt and pepper. Bríng to a símmer and then reduce heat to medíum, stírríng occasíonally. Add ín garbanzo beans and let cook for about 45 mínutes, addíng more broth as necessary íf sauce becomes too thíck.
- Taste and add addítíonal spíces and seasoníngs íf necessary.
- Season both sídes of físh fíllets wíth addítíonal salt, pepper and papríka, and then líghtly míst wíth an olíve oíl míster.
- Place físh ínto pan wíth the tomato sauce, and gently cover each fíllet wíth some of the sauce. Cover pan, and cook for about 15-20 mínutes or untíl físh ís cooked through and flakes easíly wíth a fork, makíng sure to keep spooníng sauce over the físh fíllets whíle cookíng.
- Garnísh wíth optíonal parsley or cílantro and serve ímmedíately.
