Memory of a fantastic curry I once had at Philadelphia’s The Love.

Ingredients

• 1 medium plantain

• 2 tilapia fillets (4 oz. each)

• 4 tsp olive oil

• 1 tsp ground turmeric

• 1 tsp Sriracha sauce

GROUP A: INFUSED MILK

Option 1:

• 2 cups coconut milk

• Pinch of saffron threads (approximately 6 - 8 threads)

Option 2:

• 2 cups regular milk

• Pinch of saffron threads (approximately 6 - 8 threads)

• 1 1/2 tbsp desiccated coconut

GROUP B: SPICE MIX

• 1/2 cup chopped onion

• 1 tsp chopped garlic

• 1 1/2 tbsp chopped basil leaves (fresh)

• 1 tsp brown sugar

• 1/2 tsp ground nutmeg

• 1/2 tsp ground paprika

• 3 1/2 tsp lime juice

• 1/4 tsp fish sauce

GROUP C: GARNISHING

• 1 tsp salted & roasted pumpkin seeds

• Cilantro leaves

• 1 small red radish, thinly sliced

Method

• Make the spice mix: Blitz all Group B ingredients till puréed. Set aside till it is time to cook the curry.

• Infuse the milk using either option and make the spice mix by blitzing together all Group B ingredients in a food processor or blender. Set aside. Pat dry the fish and slice the plantain into thin discs. Season both with salt & pepper and set aside.

• In a medium saucepan, heat 1 1/2 teaspoon oil and sear one tilapia fillet till it is opaque. Repeat for the second one. Remove the fish from the pan, add the remaining oil, and toss in the plantain discs. Sauté till slightly browned, then remove from the pan.

• Next, sauté the spice mix for 30 - 40 seconds. Add the infused milk, Sriracha sauce, turmeric, and salt & pepper to taste. Bring to a boil on medium-high heat for 30 seconds, add the plantain to the curry, and stir to incorporate fully. Lower the heat to simmer the curry till it reaches a thick enough consistency of choice.

• Plate with the cooked fish and finish with garnishing.

Please the seul: This curry works well with steamed white rice.