Crispy Curry Tilapia With Mango-Cashew Slaw Recipe

About this recipe

A flavorful pescatarian dinner featuring crispy baked tilapia seasoned with curry powder, paired with a refreshing mango-cashew slaw and hearty brown rice.

Ingredients

• 450G Picard Sliced Mango
• 600G Ginni'S Cashew Nuts Spicy 600g
• 300G Hls Msc Hake Skin On Fillet Portions
• 150G Saitaku Panko Breadcrumbs
• - Jalpur Curry Powder
• - Biona Organic Risotto Brown Rice
• 200 G Authentic Greek Yogurt

Instructions

1. 1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with foil. Lightly spray the foil with cooking spray.
2. 2. In a shaker bag or a large resealable plastic bag, combine 1 teaspoon of curry powder and 1/4 cup of panko breadcrumbs. Add the hake fillets one at a time, shaking to coat them evenly.
3. 3. Place the coated hake fillets on the prepared baking sheet. Bake for 15-18 minutes, or until the fish flakes easily with a fork.
4. 4. While the fish is baking, prepare the slaw. In a large bowl, mix 1/4 cup of greek yogurt with the remaining 1/2 teaspoon of curry powder until well blended.
5. 5. Add 1 diced mango and 1/4 cup of chopped cashews to the bowl. Toss everything together lightly to combine.
6. 6. Cook 2-2/3 cups of brown rice according to the package instructions.
7. 7. Serve the crispy curry hake alongside the mango-cashew mixture and the cooked brown rice for a complete and satisfying meal.