Tilapia, coco milk and curry crumble...

I am a big fan of crumbles. At first - and this was already a couple of years ago - I was only aware of two types of crumbles: apple crumble and red fruit crumble. Apple crumble was a recipe I was accustomed to as a result of growing in very Bristish South Africa in the 1990's and red fruit crumble was one easy alternative to the original apple crumble recipe. Crumble in my mind was desert related..obviously!

While I still think that these are amazing deserts, I am now exploring new forms of crumbles that are no longer deserts but fabulous entrees. Although it might sound a bit unusual at first, when one thinks of it, a crumble is just a granulous mixture of butter, flour and sugar...but when removing the sugar and substituting the flour with bread crumbs...well you get a crumble that is no longer for desert...but for tilapia, salmon, tuna...and all sorts of other ingredients that you would not have thought of.

Here I will unveil a very easy recipe of tilapia and coco milk crumble.

Liste des courses

A little over a pound of tilapia without skin

1 lemon

Cilantro

A little less than a stick of butter

1 cup of coco milk

3/4 of a cup of bread crumbs

2 tablespoons of curry powder
Salt

Four easy steps

1. Preheat your oven to 350° F. Cut the tilapia in small squares. Zest the lemon and squeeze it. Mix the coco milk with the lemon juice and the curry powder. Add a little bit of salt.

2. Cut the butter in small pieces. Put them in a bowl with the bread crumbs, the lemon zest and salt. Mix together with your fingers so as to obtain a very granulous mix.

3. Put the tilapia in an oven dish and pour the coco milk mix on top. Cover the mixture with the crumble mix.

4. Place in the oven and let bake for 15 min. Take out of the oven when cooked and decorate with the cilantro.

A table!