SMOKE SMOKED HADDOCK HAD DOCK CURRY WITH COCONUT COCONUT AND AND SWEET POTATO

‘This curry is one of our crowd-pleasers,’ say Tart London. They use fresh turmeric but, if you can’t find it, make a paste by mixing the ground version with a little water – just make sure you wear gloves, as it seriously stains. Serve it with flatbreads or rice, dahl, crunchy beans, yogurt, sliced chilli and lime wedges.

Serves 3-4

1 tbsp coconut oil 1 large onion, chopped 3 cloves garlic, chopped Thumb-sized piece of fresh ginger, peeled and chopped 1 bird’s eye chilli, finely chopped Bunch of coriander, stalks chopped and leaves reserved for garnish 1 tsp coriander seeds, crushed Thumb-sized piece of fresh turmeric, peeled and juiced or grated (or use 2 tsp ground turmeric) 4 lime leaves 1 sweet potato, peeled and chopped into 1cm cubes 2 tsp fish sauce 250ml white wine 1 x 400ml tin coconut milk 500g skinless smoked haddock fillet 1 lime, zest and juice Handful of spinach

1 Heat the coconut oil in a large pan, then add the onion and garlic and sauté for a few minutes over a medium heat. Next, add the ginger, chilli, coriander stalks, coriander seeds, turmeric and lime leaves and continue to sauté for 5 minutes, stirring occasionally.

2 Add the sweet potato, fish sauce, white wine and coconut milk and bring to a simmer. Simmer for 12–15 minutes until the sweet potato is soft.

3 Cut the haddock into large chunks and add to the pan. Stir carefully and cook for 4-5 minutes, then add the lime zest and juice and spinach. Season with salt and pepper.

4 Divide between warmed bowls and serve with yogurt, sliced chilli, coriander leaves, lime wedges and flatbreads or rice.