- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 2 tbsp tikka masala curry paste
- 4 ripe tomatoes, cut into wedges
- 1 sweet potato, cut into 2cm cubes
- 400ml can coconut milk
- 100ml vegetable stock or water
- 400g white fish such as coley, cod, pollock or haddock, cut into large chunks
- 150g frozen peas
- Bunch fresh coriander, finely chopped, to serve
- 1 lime, cut into 4 wedges, to serve
- Heat the oil in a large deep frying pan or wok over a 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.
- 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.
- Make the curry sauce up until the end of step 1, then cool completely. Transfer to a freezerproof container and freeze for up to 3 months. Defrost completely before adding the fish and peas and finishing the recipe.