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(0:01:11) [Instructions en francais se trouvent ci-dessous] Ingredients (serves 3-6): 3 lbs small fresh whole tilapia, 1/4 C oil, 1 sliced onion, 1/2 can diced tomatoes, 1 tsp grated garlic, 1 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp mild curry, water, if needed, a handful of watercress stems, 1 green onion (sliced for garnish). Fry onion in oil over medium heat until translucent, then add tomato and cook until tomato begins to break down to form a sauce. Add garlic, salt, pepper and curry and stir. Push sauce to the edges of the pan and lay tilapia stems in the middle. Place the tilapia on top of the watercress to keep it from sticking. Spoon tomato sauce over tilapia (pushing it down near the bottom of the pot), then add water if needed to cover the fish halfway (no more than 1 C). Reduce heat to medium low, cover, and allow fish to simmer gently, moving the fish every 10 minutes or so to ensure all parts are cooked evenly, and spooning sauce up over the top of the fish. Sauce may begin to stick to bottom of pot and burn, so using a non-stick pot is preferable. Continue cooking until liquid has reduced to form a thick sauce, or until all liquid is absorbed (as you prefer), 30-60 minutes. Serve hot over rice. Ingredients (3-6 couverts): 1.5 kilos tilapia entieres, 60 ml huile, 1 oignon, 1/2 boite de tomates concassees, 1 cac ail, 1/2 cas sel, 1/2 cac poivre moulu, 1/4 cac carry doux, de l'eau, si necessaire, tiges de cresson, 1 oignon vert (garniture). Faites frire les oignons dans l ... clip video

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