Spicy Fish Curry with sweet Potato and Chilli

18 Jan 2019

Time: ★★★☆☆

Cooking Level: ★★☆☆☆

 

 INGREDIENTS
  • 2pcs Organic brown onions, peeled and chopped

  • 2pcs Carrots, peeled and chopped

  • 400g Organic sweet potato, peeled and chopped

  • 2pcs Organic celery stalk, sliced

  • 2pcs Red chili peppers, deseeded and sliced

  • 2tbsp of Extra virgin organic avocado oil

  • 600ml Pacific organic fish broth

  • 1tbsp of Yellow curry paste

  • 200g Tomatoes, chopped or use tinned tomatoes

  • 4tbsp of Sherry or Cognac

  • 1pcs Bay Leaf

  • 500g Blue cod fillet

  • 1 sprig Coriander, finely chopped

  • 200ml Coconut milk

 
DIRECTIONS
  1. Heat the oil in a pan and add the onions and the chopped vegetables. Cook until soften and add the curry paste

  2. Roast with the curry paste for a few minutes. Add fish broth, sherry and chopped tomatoes. Add the spices and let it simmer for 30 minutes. Add some water if necessary.

  3. Cut the blue cod fillet in bite size pieces and add to the soup. Remove from heat and let it gently cook through for 8-10 minutes.

  4. Pour in the coconut milk and stir well

  5. Season to taste with salt and pepper. Garnish with chopped coriander


SOUTH STREAM TIPS

You can leave out the chili if you don’t want it spicy. Also can use turbot fillet, monkfish tail or gurnard for this hearty curry.

 

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