Sweet Potato and Fish Curry
By Marcus Leach
- 4 Haddock fillets
- 400ml Coconut Milk
- 600ml Vegetable Stock
- 500g Sweet Potatoes
- 2 Tins of Chopped Tomatoes
- 200g Fresh Spinach
- Small Bunch of Fresh Coriander
- 1 Large Onion
- 2 Cloves of Garlic
- 2 Tsp Turmeric Powder
- 2 Tsp Cumin Powder
- 1 Tsp Tandoori Powder
- 1 Tsp Chilli Flakes
Peel and roughly chop both the onion and garlic before adding to a large casserole dish with a splash of olive oil. Cook for a few minutes over a medium heat until the onion begins to go translucent.
Whilst the onion cooks off peel and cut the sweet potato into large chunks - if they are too small they will break up during the cooking process.
Add the turmeric, cumin, tandoori masala and chilli flakes to the onions, stir and cook for a minute to release the flavours.
Then add in the tin tomatoes, coconut milk, vegetable stock, sweet potato and fresh coriander before mixing together, covering and allowing to cook over a low heat for an hour and twenty minutes.
By this stage the liquid will have reduced and thickened. Add in the spinach and allow to wilt before mixing into the curry.
Place the fish fillets on top of the curry, cover with a lid and allow to cook for five minutes before serving.
Note: For a vegetarian option add in a tin of chick peas instead of fish, and for those wishing to make with meat add in chicken thigh fillets with thirty minutes of cooking time remaining.