Chunky fish and sweet potato curry

Chunky fish and sweet potato curry
  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make, 20 minutes to cook

A flavoursome one-pan fish curry recipe that is ready in half an hour. It’s also suitable for freezing.

Nutrition: per serving

Calories
435kcals
Fat
25.8g (16g saturated)
Protein
25.8g
Carbohydrates
26.8g (9.1g sugar)
Salt
0.5g
Calories
435kcals
Fat
25.8g (16g saturated)
Protein
25.8g
Carbohydrates
26.8g (9.1g sugar)
Salt
0.5g

Ingredients

  • 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

Method

  1. 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.
  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.

delicious. tips

  1. 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.

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