Fish and Fenugreek - A minimalist gourmet dish

Minimalism is what you make out of it. It doesn't have to be bare, benign or boring. On the contrary I perceive minimalism as embracing your passions, freedom and going after the things you desire the most. 

Minimalism is getting rid of the unnecessary emotional baggage we tug along. Minimalism is going after your dreams and being unapologetic about it. 

Minimalism is constructive irrationality that can lead you to something beautiful. 

Sometimes using few simple yet exotic ingredients, we can create a minimalist gourmet dish that appeals to the heart and soul. 

Ingredients 

2 Tilapia fillets - chopped in to bit size pieces.

4 cloves of garlic - minced

1/2 cup of coconut milk 

1 tablespoon Thai red curry paste 

1 tablespoon turmeric powder 

2 tablespoons dried Fenugreek leaves 

2 tablespoons olive oil 

Salt 

1. Heat a pan with the 2 tablespoons of olive oil. 
2.  Once the oil is hot, add the garlic and the red curry paste. 
3.  Sauté the garlic and red curry paste for a minute.
4.  Add the 1/2 cup of coconut mill, turmeric and salt. 
5.  Let it come to a boil. 
6.  Once it’s boiling, add the fish fillets and let it cook for 4 minutes. 
7.  After 4 minutes, turn the fish pieces over, add the dried Fenugreek leaves (crush the dried leaves in between the palms of your hand, before adding them).
8.  Let the mixture cook for another 4 minutes. 
9.  Turn off the heat after 4 minutes. 
10.  Close the pan and let it sit for 4- 5 minutes before serving. 
11.  The dish can be served over rice, quinoa or couscous.