Hake, Cauliflower and Sweet Potato Curry

 

Serves 4

Preparation:  10 minutes

Cooking Time: 20 minutes

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You can use any kind of meaty white fish, like Pollock

or you could use Cod or even Haddock

 

 

 

 

 

Ingredients

 

• 500g Hake Fillets (you can now buy these frozen in most supermarkets)

• 1 tablespoon vegetable oil

• 1 Spanish onion, finely chopped

• 2 medium-sized sweet potatoes, peeled and diced

• Half a large Cauliflower, or two small Cauliflowers (just use the florets, divided into small pieces only)

• 2 teaspoons Mild Curry Powder (you can add more, but taste as you go!)

• 1 teaspoon Cumin seeds (crushed in a pestle and mortar)

• One tin of Italian plum tomatoes, roughly chopped

• 1 Fish stock cube (I use Knorr)

• One 400g can of coconut milk

• 350ml boiling water

• 1 tablespoon cornflour

• 75g frozen garden peas, thawed

• Juice of one lime

• 2 tablespoons roughly chopped fresh coriander leaves

• 150g pot  Natural Yogurt

• Salt and freshly ground black pepper

 

 

 

Method

 

1. Heat the oil in a large pan or wok and cook the onoin, sweet potatoes, cauliflower, curry powder and cumin seeds over a low heat for 5 minutes until the onions are softened.    It helps to add a very small amount of water so that the veg can steam/fry.
    

2. Add the tomatoes and cook for a further 2 minutes.
    

3. Add the stock cube and water into the pan.   Bring to the boil, then add the coconut milk and simmer gently for 10 minutes until the sweet potato is just tender.
    

4. Blend the cornflour in a little cold water and gradually stir into the pan.
    

5. Add the fish and peas, cover and simmer for 3-4 minutes until the fish is just cooked.
    

6. Add the lime juice, stir in the coriander and season.
    

7. Top the curry with a spoonful of yogurt and serve with some plain boiled rice and a further sprinkling of coriander leaves.