Chunky fish and sweet potato curry

  • Serves 4
  • Takes 10 minutes to make, 20 minutes to cook
  • Easy
A flavoursome one-pan fish curry recipe that is ready in half an hour. It's also suitable for freezing.

Nutritional info per serving

  • Calories435kcals
  • Fat25.8g (16g saturated)
  • Protein25.8g
  • Carbohydrates26.8g (9.1g sugar)
  • Salt0.5g
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  • 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


  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.
  • 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.

From September 2009

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