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Coconut Milk Dipped Grilled Tilapia

Coconut Milk Dipped Grilled Tilapia Recipie

2 Tilapia Fillet
2 cups coconut milk
1 tbsp grated ginger
2 tsp curry powder
2 inches fresh tamarind
Salt to taste
1 tsp cayenne pepper

In a sauce pan, heat up coconut milk, curry, tamarind, grated ginger and cayenne pepper under low-medium heat. Cook for 5 minutes and taste for salt. Add salt if necessary and cook until liquid thickens and reduce by about half. Brush liquid on the fish and place fish on hot grill. Continue to brush coconut milk mixture on each side as you cook the fish. Cook each side for 3 minutes per side for up to 3 turns making sure to brush on liquid each time you turn the fish. ServeĀ  hot over vegetable couscous.