Coconut cream okra leaf with tilapia recipe

Ingredients

• 3 bundles okra leaves
• 2 cans (13.5 fl. oz. / 398 ml each) coconut cream
• 1 tomato, chopped
• 1 clove garlic, crushed
• ½ yellow onion, chopped
• 1 tablespoon mashed ginger
• 1 teaspoon turmeric powder
• ½ teaspoon salt
• 2 tilapia fillets

1. Remove the okra leaf stems and wash them, tearing the leaves into smaller strips. Heat the coconut cream in a saucepan until it starts to boil.
2. Add the tomato, garlic, onion, ginger, and turmeric. Bring the mixture back to a boil. Add the okra leaves to the mixture along with the salt.
3. Cover with a lid. Leave it to cook for 15 minutes on medium heat. Meanwhile, pan-sear the tilapia in olive oil over medium-high heat for about 4 minutes on each side or until the fish flakes easily with a fork.