Chunky Fish and Sweet Potato Curry

By Ellie

4 Person

30 Minutes

0 Calories

A flavorsome one-pan fish curry recipe that is ready in half an hour. It’s also suitable for freezing. Sweet potato often appears on the table, the mouthfeel of sweet potato is exquisite, still can bring the full feeling. There are a lot of sweet potato recipes on the Internet. This recipe is not out of the ordinary, but you won't be disappointed. Let's take a look! This dish can be used not only as sweet potato recipes but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes.

Ingredients

1 lime, cut into 4 wedges, to serve
Bunch fresh coriander, finely chopped, to serve
150 g frozen peas
400 g white fish such as coley, cod, pollock or haddock, cut into large chunks
100 ml vegetable stock or water
400 ml can coconut milk
1 sweet potato, cut into 2cm cubes
4 ripe tomatoes, cut into wedges
2 tbsp. tikka masala curry paste
1 onion, finely chopped
2 tbsp. sunflower oil

Method

01

Heat the oil in a large deep frying pan or wok over low heat. Add the onion and cook for 5 minutes until softened. Stir in the curry paste and fry for just a few minutes. Add the tomatoes and sweet potato and toss together well. Tip in the coconut milk and the stock or water. Bring to a simmer and cook for 8 minutes until the sauce is thickened and the sweet potato is almost tender.
02

Stir in the fish pieces and peas and cook for just 2-3 minutes. Remove from the heat and add the chopped coriander. Serve with pilau rice and a wedge of lime to squeeze over.

Related Tags

Chunky Fish and Sweet Potato Curry

4.5

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

1 lime, cut into 4 wedges, to serve

Bunch fresh coriander, finely chopped, to serve

150 g frozen peas

400 g white fish such as coley, cod, pollock or haddock, cut into large chunks

100 ml vegetable stock or water

400 ml can coconut milk

1 sweet potato, cut into 2cm cubes

4 ripe tomatoes, cut into wedges

2 tbsp. tikka masala curry paste

1 onion, finely chopped

2 tbsp. sunflower oil

03 Method

Step 1

Heat the oil in a large deep frying pan or wok over low heat. Add the onion and cook for 5 minutes until softened. Stir in the curry paste and fry for just a few minutes. Add the tomatoes and sweet potato and toss together well. Tip in the coconut milk and the stock or water. Bring to a simmer and cook for 8 minutes until the sauce is thickened and the sweet potato is almost tender.

Step 2

Stir in the fish pieces and peas and cook for just 2-3 minutes. Remove from the heat and add the chopped coriander. Serve with pilau rice and a wedge of lime to squeeze over.

04 Author