👨‍🍳 Instruktioner

1. 1

   Score the sides of the cleaned tilapia with a few shallow cuts. Season generously inside and out with salt and black pepper.

   💡 Proffstips: Scoring helps the fish cook evenly and absorb flavors.
2. 2

   In a large pot, heat vegetable oil over medium heat. Add chopped onions and sauté until softened, about 5 minutes.

   ⏱️ 5 minutes
3. 3

   Add minced garlic and grated ginger to the pot, cooking for another minute until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the chopped tomatoes, dried thyme, and curry powder (if using). Cook for about 5-7 minutes, stirring occasionally, until the tomatoes have broken down.

   ⏱️ 7 minutes
5. 5

   Pour in the water or fish broth. Add the pierced scotch bonnet pepper. Bring the liquid to a gentle simmer.

   💡 Proffstips: Ensure the scotch bonnet is whole and pierced to control the heat level.
6. 6

   Carefully place the seasoned tilapia into the simmering broth. Ensure they are mostly submerged.

   💡 Proffstips: Handle the fish gently to avoid breaking it.
7. 7

   Cover the pot and let the soup simmer gently for about 20-25 minutes, or until the fish is cooked through and flakes easily. Avoid boiling vigorously, as this can break up the fish.

   ⏱️ 25 minutes

   💡 Proffstips: You can gently turn the fish halfway through cooking if desired.
8. 8

   Taste the soup and adjust seasoning with salt and pepper as needed. Remove the scotch bonnet pepper before serving. Ladle the soup and fish into bowls. Garnish with fresh cilantro or parsley if desired. Serve hot, often with boiled yams, plantains, or rice.

   💡 Proffstips: If the soup is too thin for your liking, you can remove the fish temporarily and simmer the broth uncovered for a few minutes to reduce it.