Indian-Style Fenugreek Tilapia Curry
with Potato, Bell Pepper & Basmati Rice
- Fish
- Tree Nuts
- Milk
Tender tilapia meets aromatic fenugreek in this velvety coconut curry! Garam masala–kissed fish simmers with potatoes and bell pepper in a fragrant sauce. Fenugreek seeds release maple-like magic into every bite. This one-pan wonder will make your kitchen smell like a Mumbai spice market!
Ingredients
1 unit
Veggie Stock Concentrate
1 teaspoon
Garam Masala
12 ounce
Potatoes
1 unit
Tomato Paste
1 unit
Onion
11 ounce
Tilapia
(Contains: Fish)
½ tablespoon
Curry Powder
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 teaspoon
Fenugreek
1 unit
Bell Pepper
¼ ounce
Cilantro
½ cup
Basmati Rice
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, wash and dry produce.
-
Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Dice potatoes into ½-inch pieces. Roughly chop cilantro.
- Place fenugreek in a small microwave-safe bowl. Cover with water and microwave for 1 minute. Set aside.
- Pat tilapia* dry with paper towels and season all over with half the garam masala, salt, and pepper.
- Heat a large drizzle of oil in a large pan (large pot for 4 servings) over medium-high heat. Add onion, bell pepper, potatoes, a pinch of salt, and pepper. Cook, stirring occassionally, until softened and lightly browned, 3-5 minutes.
- Add another drizzle of oil and stir in tomato paste, fenugreek (draining first), half the curry powder (all for 4), and remaining garam masala. Cook, stirring constantly, until fragrant, 1 minute.
-
Stir in coconut milk, stock concentrate, ½ cup water, and 1 tsp sugar (1 cup water and 2 tsp sugar for 4 servings).
-
Add tilapia, nestling it into the sauce, and cover pan with a lid. Bring to a boil, then reduce heat to low. Simmer, undisturbed, until veggies are tender and fish is cooked through, 5-8 minutes. TIP: If curry seems too thick, stir in a splash of water.
-
Remove from heat; stir in 1 TBSP butter (2 TBSP for 4). Season generously with salt and pepper.
-
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).
-
Divide rice and fish curry (breaking up fish) between shallow bowls in separate sections. Garnish with cilantro and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the depth and blend of spices, though some found it mild; consider using all the curry powder for a bolder taste 🌶️.
- Ease of prep: Simple to make, but potato cooking time needs adjustment; some found success pre-boiling potatoes or extending simmer time.
- Suggestions: Try reducing potato quantity and adding more rice for better balance. Consider adding green beans or naan for variety.
- Portions: Several mentioned wanting more rice to complement the curry sauce.
- Fish texture: Tilapia cooked perfectly for most, turning out moist and tender in the curry.
