Fenugreek Coconut Tilapia Curry with Potatoes and Bell Pepper

This fragrant tilapia curry is a celebration of bold Indian spices and creamy coconut milk. Fenugreek seeds add a subtle maple-like sweetness that perfectly complements the tender fish, while potatoes and bell pepper provide hearty texture. It’s a one-pan wonder that will make your kitchen smell incredible.

Serve this velvety curry over fluffy basmati rice for a satisfying weeknight dinner. The garam masala-kissed fish simmers gently in the sauce, absorbing all the aromatic flavors. Garnish with fresh cilantro for a bright finish.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 teaspoon FenugreekView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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.
2. 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.
3. Pat tilapia dry with paper towels and season all over with half the garam masala, salt and pepper.
4. 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 occasionally, 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.
5. 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.
6. 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.

Recipe Tips

FAQ

Can I use another type of fish?

Yes, any firm white fish like cod or halibut works well in this curry.

Is fenugreek essential?

Fenugreek adds a unique maple-like flavor, but you can omit it or substitute with a pinch of maple syrup.

Can I make this dairy-free?

Yes, simply skip the butter or use a dairy-free alternative.