Spicy Fish Curry with sweet Potato and Chilli
Cooking Level: ★★☆☆☆
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
Heat the oil in a pan and add the onions and the chopped vegetables. Cook until soften and add the curry paste
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.
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.
Pour in the coconut milk and stir well
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.