Smoky fish and sweet potato curry
Ingredients
- Onion: 0.50, diced
- Garlic: 0.50 clove, finely chopped
- Smoked fish: 100g, cut into bite-size pieces (Either haddock or basa)
- Coriander: 2.50g (Optional)
- Red chilli: 0.50, sliced (Replace with chilli flakes or powder)
- Creamed coconut: 25g (More is better)
- Ginger: 15g, finely chopped or grated (Use ground ginger for speed)
- Stock cube: 0.50
- Ground coriander: 0.50 tsp
- Ground turmeric: 0.50 tsp
- Sweet potato: 100g, cut into bite-size pieces
- Water: 175ml, boiling
- Naan Bread (Optional)
Method
- Soften the onion in a pan.
- Make the stock and add the creamed coconut.
- Add the garlic, ginger, ground coriander, ground turmeric, chilli and the sweet potato and mix well.
- Pour in the stock and cook for 15-20 mins or until the sweet potato is soft and the stock has thickened.
- Add the smoked fish and cook for 5 mins or until cooked through.