Tilapia With Curried Lentils Mint Raita Food
TILAPIA WITH CURRIED LENTILS & MINT RAITA
Steps:
- RAITA: Whisk yogurt and olive oil in medium bowl. Stir in remaining ingredients. (Can be made 1 day ahead. Cover and chill. Stir before serving.) FISH: Melt 3 tbsp butter in heavy large skillet over medium heat. Add shallots and cook until deep brown, stirring often, about 13 minutes. Melt 2 tbsp butter in another heavy large skillet over medium-high heat. Add fish. Cook until fish is just opaque in center, about 4 minutes per side. Divide Curried Lentils among 4 plates. Top lentils with fish. Spoon raita over fish. Garnish with shallots and cilantro leaves.
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- Pat each of the fish fillets dry with a paper towel, then cut into quarters. Stir together the flour and pepper in a pie plate or shallow dish. Place the fish pieces into the pie plate a few at a time and coat them with the flour mixture. Shake off any excess flour and set aside.
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- Add the rest of the coconut milk, as well as the water, sugar, fish sauce, and lime leaves (if using). Stir for one minute, then return the fish pieces to the pan. Spoon the curry sauce over the top of the fish. Reduce the heat to low and let simmer for 10-12 minutes, or until fish has cooked through. Discard lime leaves.
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