Tilapia in Tomato Sauce recipe from Madagascar

[Dyfed]

Tilapia in Tomato Sauce

Ingredients:

1.5kg fresh whole tilapia (chose small ones), cleaned and scaled
120ml oil
2 onions, chopped
400g tinned, chopped, tomatoes
2 tbsp garlic, grated
1 tbsp sea salt
1 tsp freshly-ground black pepper
1/2 tsp curry powder
1 onion, finely sliced (to garnish)

Method:
Heat the oil in a large pan. Add the chopped onions and fry over
medium heat until translucent (about 6 minutes). Stir in the tomatoes
(and the juice) and cook for about 10 minutes, or until the tomatoes
begin to break down to form a sauce. Now stir in the garlic, salt,
black pepper and curry powder.

Add the fish at this point, pushing the fish down so that they are
covered in the sauce (add water, if necessary, so that the fish are
barely covered). Reduce the heat to medium low, cover the pan and
simmer gently, shaking the pan every 10 minutes or so, until the fish
is evenly cooked.

Continue cooking for about 50 minutes, or until almost all the liquid
has evaporated away and the sauce is very thick (the sauce can catch
on the base and begin to burn at this point — it is better to
use a non-stick pan). Serve hot on a bed of rice.

For more Malagasy recipes see:
http://www.celtnet.org.uk/recipes/madagascar.php