Pan fried Tilapia with Asian Zing Curry sauce

This recipe fuses the flavors from curry spices from Indian Subcontinent with the Asian Zing sauce from the Buffalo Wild Wings. It is easy to make and is enjoyed by adults and kids alike.

Ingredients
4 Tilapia Filet
1/3 cup dry bread crumbs
1 tablespoon onion powder
1/2 tablespoon garlic powder
2 tablespoon salt
2 teaspoon ground black pepper
2 teaspoon ground red chili pepper
2 teaspoon corriendar powder
2 teaspoon cumin powder
1 teaspoon garam masala (or allspice)
1/2 cup extra virgin olive oil

1/2 cup pureed onion. You can either buy them at an Indian grocery store, or simply mix 2 tablesoon onion powder in 1/2 up of water
1 tablespoon pureed garlic. You can either buy them at an Indian grocery store, or simply mix 1 tablesoon garlic powder in 1/4 cup of water
1 tablespoon pureed ginger. You can either buy them at an Indian grocery store, or simply mix 1 tablespoon ginger powder in 1/4 cup of water

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1. Using a mixing bowl, mix breadcumbs, 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon cumin powder, 1 teaspoon corriendar powder, 1 teaspoon red chili pepper, 1/2 teaspoon garam masala, 1 tablespoon onion powder, 1/2 tablespoon garlic powder.

2. Cover both sides of every Tilapia filet with the mixture and fry it in a large pan at medium heat using 1/4 cup of olive oil. Make sure to cook between 7-10 minutes on each side. Try to flip the filets only once, otherwise, they can start to fall apart. You should look at the bottom side before fliping the filets. If the side isn’t the red-brown color, then let it cook a couple of extra minutes.

3. Heat 1/4 cup of olive oil in a sauce pan and put pureed onion, pureed garlic, pureed ginger, and fry at high heat for 3-5 minutes. Once the mixture starts to get dry then add 1 tablespoon salt, 1 teaspoon red chilli powder, 1 teaspoon black pepper, 1 teaspoon corriendar powder, 1 teaspoon cumin powder, 1/2 teaspoon garam masala. Let the spices cook for about 2 minutes and then add 1 cup of water, and cover the lid on the sauce pan.

4. Reduce the heat and let the curry cook for 15 minutes, while periodically checking to make sure that it isn’t getting dry. You can add a little more water if needed.

5. If the curry is too liquid after cooking for 15 minutes, then open the lid, increase the heat, and let it reduce for 3-5 minutes until it gets the consistency of a sauce.

6. Add 2 tablespoon Asian Zing sauce from Buffalo Wild Wings, stir it well, and cook for another 2 minutes.

7. Sever the filets after covering them in the sauce.

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