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Chunky fish and sweet potato curry

Name: Chunky fish and sweet potato curry
Yield: Serves 4
Cuisine: Indian recipes
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

Published: 31 Aug 09
Updated: 26 May 25

Rate & comment
Test kitchen approved

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

Easy
September 2009

Test kitchen approved

Serves 4
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.

Dairy-free

Nutrition: per serving

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

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Chunky fish and sweet potato curry

Nutrition: per serving

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